Onion, Garlic & Brie Bruschetta
Photograph taken from Chocolate Pickle
2 whole garlic bulbs
3 Tblsp olive oil, divided
1 large red onion, halved & thinly sliced
4 1/2 tsp sugar
1 tsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1 French bread baguette, cut into 1/2 inch slices
1 pound Brie cheese, rind removed, thinly sliced
Minced fresh thyme (optional)
Remove papery outer skin from garlic. (Do not peel or separate cloves) Cut tops off of garlic bulbs. Brush with 1 Tbsp oil. Wrap each bulb in heavy-duty foil. Bake at 425 F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes.
Meanwhile, in a large skillet over medium heat, cook & stir the onion, sugar, vinegar, salt & pepper in remaining oil for 15 to 20 minutes or until very tender & browned.
Place bread on ungreased baking sheets. Broil 3 to 4 inches from the heat for 3 to 4 minutes or until edges are lightly browned. Squeeze softened garlic into a bowl; mash with a fork. Spread over toast. Top with cheese & onion. Broil 3 to 4 inches from the heat for 2 to 3 minutes or until cheese is melted. Sprinkle with thyme if desired.
Makes 3 1/2 dozen.
Source
Taste of Home Magazine December/January 2010
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