This recipe was taken from the Winnipeg Free Press Recipe Swap section (December 30th, 2009). I used 2 cloves of roasted garlic and they perfectly covered the top of the Brie. I assembled the Brie and toppings in advance and put it in the fridge until I was ready to heat it up. I used a 400g wheel of Brie and it was a good amount for 6 people.
1 or 2 whole heads of garlic (to taste)
5 ml or 10ml (1 or 2 tsp) olive oil
Approx. 450g wheel of Brie cheese
175 ml (3/4 cup) oil packed sun-dried tomatoes (drained and cut into thin strips)
80 ml (1/3 cup) pine nuts
Fresh baguette or crostini
1. Cut the top off each head of garlic (about 1/4-inch). Place in foil and bring foil up the sides but do not completely cover. Pour 5 ml (1 tsp) olive oil on top of each garlic head. Bake at 350F for about 40 to 45minutes. Let cool.
2. Place Brie in an ovenproof dish. Use a sharp knife to slice off top of rind. Squeeze garlic cloves out of skins and smash them slightly with your fingers (or put in a small bowl and use a fork) and spread on top of Brie. Top with sun-dried tomatoes and pine nuts.
3. Bake at 400F until warm and softened, about 12 to 16 minutes. If nuts are getting too brown, cover loosely with aluminum foil. Serve warm with a spreading knife and slices of fresh baguette or with crostini. Will yield about 20 servings.
This recipe was taken from Nigella Lawson. It is so good!! I used 2 small avocados since I couldn’t find a regular sized one that was ripe. The pumpernickel is perfect with this although I could not find the small cocktail pumpernickel rounds asked for in the recipe. I just bought sliced pumpernickel rye bread, toasted it and cut it into squares.
1 ripe avocado
2 tbsp lime juice
1/2 clove garlic, crushed
1 tsp sea salt flakes or 1/2 tsp pouring salt
1 cup canned green peas, drained
30 small cocktail pumpernickel rounds
1. Spoon out the flesh of the avocado into a food processor, and add the lime juice and crushed garlic.
2. Add the salt and drained peas and then process until you have a Kermit-coloured puree.
3. Spread the pumpernickel rounds softly with the avocado and pea mixture and arrange on a large platter for serving.
This recipe was taken from the Epicurious app from my Ipod. You can also find this recipe online on the epicurious.com website. I made this last night and we had it again tonight. We loved it that much! The mushroom topping makes enough for 8 pieces of toast but the vinaigrette makes alot! The first night I used a mixture of crimini and shiitake, the next night I used a mixture of oyster, shiitake, button, and portobello mushrooms. They were both very good. I skipped the truffle oil….who has truffle oil?? You could double or triple the amount of mushrooms and keep the vinaigrette recipe the same. Thank you Laura for recommending this one to me!
Wild Mushroom Crostini
Bon Appétit | September 2008
Yield: Makes 8
3 tablespoons butter
12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced
1 1/2 teaspoons chopped fresh thyme
1/4 cup red wine vinegar
3 tablespoons fresh thyme leaves
2 tablespoons mayonnaise
1 small shallot, chopped
1/2 cup olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
For mushroom topping:
Melt butter in large skillet over medium-high heat. Add mushrooms and thyme. Sauté until browned, about 8 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Rewarm before using.
For thyme vinaigrette:
Blend first 4 ingredients in blender 10 seconds. With machine running, gradually add 1/2 cup olive oil; blend until almost smooth. Season to taste with salt and pepper.
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes.
Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette, then sparingly with truffle oil.
In the picture above, I made this recipe on a girl’s August long weekend in Banff, Alberta. I could not find fresh thyme at the Safeway there, so I used dried. I used half of what the fresh called for. The recipe actually worked out just fine.