So with the holiday season upon us, many of us are going to holiday parties or small gatherings with friends and family, and it is sometimes a dilemma trying to determine what sort of appetizer or treat to bring. One that I find is always a hit is an easy one I learned from my mom:
Baked Brie with sun dried tomato’s and garlic.
What you need:
1 Wheel of Brie Cheese
4 slices of sundried tomato
1 teaspoon of chopped garlic
2 teaspoon of olive oil
1 teaspoon of salt
1 thin french baguette sliced
Preheat oven to 325 degrees. Chop up the sun-dried tomato and mix in a small bowl with the garlic and 1 teaspoon of olive oil. Making a few little slices in the top of the wheel of brie, spread the mixture on top. Next slice the baguette so each piece is only about a centimeter thick. Arrange the pieces on a baking sheet and drizzle with olive oil, and a small pinch of salt on each, toast for 5 minutes, or until they start to get crunchy. Placing the cheese in a bake-able dish, place it in the oven for 20 minutes or until it starts to swell and melt a bit (you will be able to tell when the sides puff out a bit).
Enjoy!
p.s. For those of you not a fan of sun-dried tomato’s you can substitute it with pesto.
Wine pairing:
The good thing about Brie cheese is that it is pair-able with a diverse number of wines, anything from a light and delicate Pinot noir to a fruit driven, jammy Merlot to even a low tannin Beaujolais. White is also an option as Pinot blanc, Sauvignon blanc, and reisling are all a friendly match to this heavier cheese. It’s so diverse that even on those extra special occasions Champagne is always an option.
Enjoy and Happy Holidays
yogadancetraveleat 