This is one of our favorite suppers for two, but is an amazing hors doeuvres too. If you like to buy the grocery store baguettes but don’t always eat them before they get too hard or tough, read on. This is such a simple recipe for leftover french bread.
Evolution of a Fast Tasty Recipe
Some time ago, we saw a recipe in a free magazine to drizzle a little olive oil over a brie and slowly cook it in a frying pan, flipping it over and melting the brie inside it’s skin. We loved the result. Some time after I bought a brie baker for my husband for Christmas and we learned you can bake it in the oven. This is easier as you do not have to pay as much attention to it and you still get a wonderful dip for crackers or veggie sticks.
We have chickens and most leftover bread goes to them. We had some elderly baguettes that were too chewy for my hens, so we decided to try a little toasting experiment. We brushed the thinly sliced baguette with an olive oil, dried pepper and garlic mix that we use to brush on the pizza crusts on our home made pizzas. The olive oil brushed bread was grilled outside on the barbecue grill while the Brie baked in the oven. The results were awesome!
I have written the recipe with measurements, but really, they do not have to be exact. If you want different dried herbs or spices on the bread or cheese, experiment all you like. You can also buy herb, spice and nut packages ready made to put on the top of the brie or camembert wheels of cheese for baking. Some are show at the bottom of the article, under the brie bakers.
- 200g Brie There are a few kinds of brie and one of my favourites actually had vanilla in it (we bought it by accident) its almost like a wonderful custard, so experiment with the different brands
- Olive oil Mix below
- Optional; Dried herbs, dried peppers, dried onions or nuts sprinkled on the top
1. Brush the Brie baker with the olive oil (or the mix below)
2. Put the olive oil brushed cheese into the baker, then sprinkle and on any optional toppings
3. Put lid on the brie baker and bake approx. 20 minutes at 400*F until the inside is molten.
4. You can bake the brie in the baker on the BBQ if you are camping and have no oven, but you need to be able to avoid direct heat from underneath so a quality grill is required where you can turn off one side.
5. It takes much longer than the crostini so start the Brie first
- 1 small baguette
- 3 tablespoons olive oil
- 2 crushed cloves of garlic
- Optional; Sprinkle of black pepper, 1 tsp dried peppers, Sprinkle of sea salt
- Optional herbs; oregano, basil, rosemary
1. Slice bread thinly 0.5cm or ¼ inch thick slices. Cut them thinner if you want them hard and crunchy when grilled like melba toast, thicker if you want them chewy when cooked.
2. Mix the condiments , crushed garlic and spices into the Olive oil.
3. Let sit for a few hours if possible, but if no time, go ahead and brush a little onto each side of the bread
4. Grill the crostini on the BBQ less than a minute on each side
5. Serve with fresh veggies and dip the bread and veggies in the brie.
Enjoy! Once you make this once, I know you will make it again. The charring of the crostini bread and the rich taste of the melted cheese is hard to beat!