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