One of our favourite snacks to make when we have friends over is a baked brie. It’s easy, fast, and versatile. But what would happen if you topped it with garlic, tomatoes, and fresh herbs? Deliciousness! That’s what! This Baked Brie-Schetta featuring COBS Bread Herb & Garlic Pane di Casa Half Baguette is the perfect snack or appetizer. It pairs perfectly with a light and apple-y Riesling for a lovely and sophisticated snack time.
- 2 Herb & Garlic Pane di Casa Half Baguettes
- 1 - 6" wheel of brie
- 24 – 30 grape tomatoes, diced
- 3 slices of red onion, diced
- 1 clove of garlic, grated/minced
- ½ tsp. oregano
- 1 tsp. parsley
- 1 tbsp. olive oil + a little bit for greasing
- salt and pepper to taste
- 2 Herb & Garlic Pane di Casa Half Baguette from COBS Bread
- ¼ cup of butter
- 2 tbsp. balsamic reduction
- 3 to 5 leaves of fresh basil, sliced
1. Preheat your grill to 400°F, and prepare to use the indirect grilling method.
2. In a non-reactive bowl, combine the chopped tomatoes, onion, garlic, herbs, olive oil, and salt and pepper to taste. Set aside to allow the flavours to mingle a little.
3. While the bruschetta mix is becoming even more delicious, use a little olive oil to brush the inside of a cast iron skillet, or an oven-safe baking dish of some sort – whatever will keep the brie together while heating safely.
4. Place the brie into the greased vessel and then top it with the bruschetta mix. Place the brie onto the grill over the unlit burners, or on the warming rack to bake for 15 minutes.
5. While the brie is baking, slice the baguettes and butter both sides. Grill the baguette over direct heat until grill lines have formed and the bread is nice and crispy.
6. Carefully remove the baked brie and baguette slices from the grill. Serve immediately drizzled with balsamic reduction and a delightful Riesling.
Visit Napoleon Grills for step-by-step picture instructions, grilling tips and more recipes!