Twelve Days of Cocktails and Hors d’oeuvres (Tenth Day)

DSC_4612

Every year when entertaining around the holidays, I add a few new items to the line up, and then there are the “old  Stand bys”, like this one, which I have to include, no matter what. For a lot of reasons, really, but mainly because the flavors are uncomplicated, yet incredibly delicious together, and the preparation involved is minimal….they are always popular, and I always seem to make them. They work.

You will like the fact that the sundried tomato pesto may be made ahead, and that the bruschetta may be assembled (ready to pop in the oven) well ahead of time.  Did I mention melted brie? Enough said.

DSC_4596

Brie, Sundried Tomato, and Basil Bruschetta

2  tablespoons extra-virgin olive oil

1  cup oil-packed sun-dried tomatoes, drained, oil reserved

1  teaspoon grated lemon zest

1  garlic clove

1⁄4  teaspoon salt

1⁄4  teaspoon pepper

1  French baguette, sliced into 1/2-inch-thick slices

1  (8-ounce) wheel Brie cheese, rind removed, sliced into thin slices

1/2  cup pine nuts, toasted

1/2  cup chopped fresh basil leaves

Mix together the olive oil and reserved oil from the sun-dried tomatoes. In a food

processor, process the sun-dried tomatoes, lemon zest, garlic, salt, and pepper until it

forms a paste. Preheat the oven to 375 degrees. Lightly brush both sides of baguette

slices with the oil and place on a baking sheet. Bake until just beginning to turn

golden brown, about 10 minutes, flipping baguettes halfway through. Spread about

1 teaspoon of the sun-dried tomato paste on each toasted baguette, followed by a slice

of Brie, and return to the baking sheet. Bake until Brie is just starting to melt. Remove

from the oven and sprinkle with toasted pine nuts and fresh basil.

8 servings



day 10Visit Tokyo Terrace by clicking here for her wine pairing for today’s Hors d’oeuvre


Share

6 thoughts on “Twelve Days of Cocktails and Hors d’oeuvres (Tenth Day)”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.