Monday, January 25, 2010

These Are a Few of My Favorite Things

I love it when two of my favorite appetizers combine to make one KILLER appetizer--in this case, Hot Bruschetta Brie. I stumbled upon this recipe a few years ago whilst perusing, and instantly fell in love. I mean, what's NOT to love, right? Traditional bruschetta mixed with my favorite cheese of all time--brie. Actually, it used to be my favorite cheese of all time (I was basically reared with a wooden spoon and a wheel of brie), until I had an "incident" with a very questionable slice of brie and some fig preserves. I went on a year-long hiatus from my beloved cheese and have since recovered, albeit with a slight shudder at the memory. But that's neither here nor there...

This appetizer is simple, stunning, savory and...what's another "s" adjective?? Scrumptious? Sure. It's especially beautiful during the holidays, with the bright reds and greens from the tomatoes and basil. Serve with assorted artisanal breads--my personal fave is the Roasted Garlic loaf. I mean, you can never have too much garlic, right? Not while this Twilight craze is still going strong...

ANYway, here is the recipe. And I was just kidding about the wooden spoon...also (in case any of you are wondering), I am Team Edward.

Hot Bruschetta Brie
adapted from

2 roma (plum) tomatoes, chopped
1 small onion, chopped
1 clove garlic, peeled and minced
1 Tbsp. chopped fresh basil
1/4 cup olive oil
1 (8 ounce) wheel Brie cheese

1. In a small bowl, mix roma (plum) tomatoes, onion, garlic, basil and olive oil. Cover and chill in the refrigerator at least 1 hour.

2. Remove top layer of rind from brie. Place brie in a small microwave safe serving dish. Microwave on high 1 minute, or until the cheese begins to soften. Spoon roma tomato mixture over the cheese. Microwave on high 1 minute, or until slightly melted. Serve immediately with artisanal breads.

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