Miniature Rosemary and Brie Bruschetta

Submitted by Sky Chef

"A very simple, very delicious appetizer that is sure to please. Feel free to use either fresh or dried rosemary as both produce a wonderful flavor. This dish can be served as a stand-alone snack, or as a compliment to a main course. Believe it or not, this recipe came to me in a dream and every time I prepare it for friends and family they always ask for more! Give it a chance, I'm anxiously awaiting to hear how it turns out for you."

 

• Ready In: 17mins
• Ingredients: 7
• Yields: 20 toasts
• Serves: 2-20

ingredients

• 1 French baguette
• 1⁄2 cup olive oil
• 1 pinch kosher salt
• 1 pinch cracked peppercorn
• 1⁄8 teaspoon rosemary
• 1 brie cheese
• 1 honey comb

directions

1. Pre-Heat oven to 375 degrees F.
2. Cut a french baguette into approachable bite-size pieces, about the width of your forefinger should be fine. Brush the tops with olive oil and season with salt, pepper and rosemary to taste.
3. On a non-stick cooking tray, place the prepared pieces evenly and bake for 6-8 minutes. If you prefer your bread slightly charred and crunchy, bake more towards the 8 minute mark. 6 minutes usually results in a chewy white middle with a wonderfully toasted crust.
4. While the bread is baking, prepare a wheel of brie cheese, sliced very thinly.
5. As soon as you remove the bread from the oven, top each miniature bruschetta with a single slice of brie cheese and a dollop of honeycomb. The residual heat helps soften the brie and melt the honey very nicely.
6. Serve immediately.