Brie and Pomegranate Crostini

Brie and Pomegranate Crostini

Robin Ratajczak

Brie and Pomegranate Crostini

1 French baguette, sliced into 1 inch slices
2 tbs olive oil
8 wt oz brie cheese, sliced
1/4 cup pomegranate seeds

Balsamic Glaze (Trader Joes or any supermarket)  

2 tbs chopped basil


Preheat the broiler on your oven. Add the bread slices to a baking sheet, brush the top side with oil. Broil until golden brown, about 3 minutes (if your broiler heats unevenly, you may need to rotate the baking sheet halfway through), remove from oven.

Flip the slices over, place sliced brie on the non-toasted side. Return slices to the broiler until cheese has melted, 1-2 minutes. Plate crostinis on your Geppetta Board and drizzle with balsamic glaze  sprinkle with seeds and basil.

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