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    THE NIBBLE’s Gourmet News & Views

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Archive for

TIP: Easy Appetizer Napoleons

mushroom-avocado-napoleons-calavocomm-230

Avocado-portabella napoleon with lavash
layers. Photo © Delicious Knowledge |
California Avocado Commission

 

When most of us think of napoleons, we think of a mille-feuille (millefoglie in Italian), filled with custard.

Mille-feuille means “thousand leaves,” three rectangular sheets of puff pastry spread with Bavarian cream, pastry cream, whipped cream, custard, jam or fruit purée, often dusted with confectioner’s sugar, and cut into individual rectangular portions. When filled with custard and iced with chocolate, the pastry is called a napoleon.

But there are savory napoleons too. And in this recipe by Alexandra Caspero | Redux Recipe for the California Avocado Commission, they’re a lot easier to make than their pastry counterparts.

Instead of using the tricky puff pastry or phyllo, this recipe uses lavash, the Middle Eastern flatbread. You can substitute another soft flatbread, such as a tortilla.

Napoleon History

The mille-feuille is most likely a descendant of layered phyllo pastries like baklava. It is believed that the napoleon, and mille-feuille pastry, was developed by the great chef Antoine Carême. See mille-feuille. Three layers of puff pastry (pâte feuilletée) are filled with pastry cream and iced with fondant.

 
An “American napoleon” has a heavily marbleized chocolate and vanilla fondant top, looking more like Jackson Pollack than the neat French napoleon. An “Italian napoleon” adds layers of rum-soaked sponge cake. Some variations layer fruit, such as raspberries, in the pastry cream.

Food fact: The napoleon pastry was not named after France’s famous general and emperor. The name is believed to be a corruption of the word “napolitain” (napolitano in Italian), referring to a pastry made in the tradition of Naples, Italy.

RECIPE: VEGETABLE NAPOLEON APPETIZERS

This stack of grilled portabella mushrooms and creamy avocados layered between crispy lavash with a lemon-basil mayo, is a delicious vegetarian appetizer or a fancy snack.

You can vary the vegetables.

  • For the mushroom: summer squash, zucchini or other grilled vegetable(s)
  • For the avocado: onion, tomato
  • For the spinach: arugula, watercress,
  •  

    You can also add another element or two; for example, thinly-sliced cucumber (plain or marinated) or sprouts.

    Ingredients For 2 Servings

  • 1 portabella mushroom cap*, sliced thin
  • 1 teaspoon olive oil
  • Salt and pepper, to taste
  • 1 large ripe avocado (about 8 ounces), peeled, seeded and
    sliced thin
  • 3 tablespoons mayonnaise
  • ½ lemon, zested and juiced
  • 2 tablespoons basil, chiffonade (thinly strips)
  • 1 handful spinach
  • 1 whole-wheat lavash wrap, cut into 6 equal pieces (substitute tortillas or other flavorful wraps)
  •  

    portabella-burpee-230

    Portabella mushroom caps. Photo courtesy Burpee.com.

     
    Preparation

    1. PREHEAT a grill or grill pan to medium-high heat. Lightly rub olive oil into mushroom slices, season with salt/pepper or all-purpose seasoning. When pan is hot, add mushroom slices and grill 3-4 minutes per side, until slightly charred. Remove from grill and set aside.

    2. ADD the sliced lavash pieces to the grill and heat 1-2 minutes per side until crispy. Remove and set aside.

    3. MAKE the lemon-basil mayonnaise: Combine the mayo, lemon juice, zest, and sliced basil.

    4. ASSEMBLE: Spread the mayonnaise on 4 slices of lavash bread. Stack with avocado slices, spinach and mushrooms. Top with a piece of lavash without spread. Add another layer of avocado, spinach, mushroom. Top with the final piece of lavash, spread side down.

     
    *Reserve the stems for an omelet or scramble, or slice for a salad.

      

    Comments

    FOOD FUN: Guacamole Verrine, A Layered Appetizer

    We discovered this photo on the Frontier Foods blog, where it was called a torta, a word that refers to different foods in different Spanish-language countries. But we’d call it a verrine (vair-REEN).

    Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small glass.

    Verrines can be sweet or savory: The idea is to layer foods that provide delicious tastes in small bites: a variety of flavors, textures and colors. The result is both sophisticated and fun.

    While specialty verrine glasses exist, you most likely have vessels at home that will do the job just fine: juice glasses, rocks glasses, shot glasses, even small wine goblets.

    To make this avocado verrine, layer:

  • Guacamole
  • Chopped chiles of desired heat (instead of the green chiles shown, use red chiles for more color)
  • Crumbled queso blanco, queso fresco or other Mexican fresh cheese (you can substitute fresh goat cheese)
  • Slab bacon or pork belly strips
  • Pepitas (pumpkin seeds)
  • Optional garnish: fresh herbs
  •  

    torta_guacamole_fronterafoods-230s

    Layered appetizer: an avocado (or guacamole) verrine. Photo courtesy Frontera Foods.

     

    Here’s more on savory verrines, as well as dessert verrines—another treat.

    Have fun with it!

      

    Comments

    TIP OF THE DAY: Gazpacho & Beer

    This gazpacho has a surprise ingredient:
    beer! Photo courtesy Frontera Foods.

     

    Here’s a fun idea that can be a soup course, a main course or pass-around party fare, served in small glasses.

    This idea was developed at Frontera Foods, a Chicago-based Mexican foods company headed by Chef Rick Bayless, in partnership with Bohemia Beer. You can serve “beer gazpacho” or turn it into a Martini.

    The tip isn’t just to add beer to gazpacho, but that you can season gazpacho with the addition of prepared salsa.

    The soup can be made ahead and even tastes better when allowed to sit overnight. The recipe makes about 3 quarts.

    To serve gazpacho as a light main course, consider adding:

  • A large salad
  • Crostini, perhaps with olive tapenade
  • Tapas
  • Platters of Spanish sausages, Serrano ham, tortilla Española (Spanish omelet, served at room temperature), Spanish cheeses (look for Cabrales, Idiazabal, Mahon, Manchego and Murcia al Vino), and rustic bread
  • Instead of wine, chilled dry sherry
  •  

    RECIPE: FRONTERA’S SALSA GAZPACHO

    Ingredients For 6-8 Main Course Servings

  • 5 pounds ripe red tomatoes (16 to 20 medium-sized plum or 12 medium-small round)
  • 2 seedless cucumbers, peeled
  • 1/2 cup chopped fresh cilantro
  • 1 bottle (16 ounces) Frontera Habanero Salsa or substitute
  • 1/2 cup Bohemia beer (or substitute)
  • 2 cups torn (½-inch inch pieces) white bread
  • ¼ cup extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • Salt to taste, about 1 tablespoon plus 2 teaspoons
  • 1½ cups home-style croutons
  •  

    Preparation

    1. CHOP enough of the tomatoes into a ¼-inch dice to a generous 1½ cups. Chop enough of the cucumber into ¼-inch dice to yield a generous 1 cup. Stir in the cilantro. Cover and refrigerate for garnish.

    2. ROUGHLY CHOP the remaining tomatoes and cucumber. Mix with the salsa, beer, bread, olive oil and vinegar. In a blender, purée the mixture in 2 batches until smooth.

    3. TRANSFER to a large bowl. Stir in just enough water to give the soup the consistency of a light cream soup, about ½ to 1 cup. Taste and season with salt. Chill thoroughly.

    4. SERVE: Set out the tomato-cucumber garnish mixture and croutons. Ladle the soup into chilled soup bowls. Pass the garnishes.

     

    spanish-cheeses-artisanal-230

    Serve a green salad and plate of Spanish cheeses after the gazpacho. Photo courtesy Artisanal Cheese.

     

      

    Comments

    RECIPE: Prosciutto and Fig Appetizer Wraps

    Our earlier tip for prosciutto and peaches reminded us of this recipe, an appetizer for prosciutto, figs and Brie.

    Per La Tortilla Factory, which provided the recipe, it’s a classic Sonoma County combination, enjoyed as an hors d’oeuvre or a snack. We like them with a beer or a glass of wine.

    La Tortilla Factory makes these pinwheel sandwiches with their Multigrain Extra Virgin Olive Oil SoftWrap, a tortilla that’s 9.5 inches in diameter and, as the name indicates, is softer and more pliable than a standard wrap.

    SoftWraps are also available in Traditional and Tomato Basil. Depending on the flavor, one tortilla delivers 8-9g protein and 48%-52% DV of fiber—about 52% of your recommended daily intake of fiber. What we especially like is that each wrap has only 100 calories.

  • Of course, you can substitute other wraps.
  • Instead of slicing into appetizer bites, you can slice it in half for a sandwich.
  •  

    fig-prosciutto-rolls-latortillafactory-230

    Fun yet sophisticated snacks with wine or beer. Photo courtesy La Tortilla Factory.

  • If figs are out of season, substitute thinly sliced apple, pear or even dried cranberries.
  •  
    Prep time is 5 minutes, plus 2 hours of chilling time.
     
    RECIPE: PROSCIUTTO & FIG APPETIZER WRAPS

    Ingredients For 2 Servings

  • 1 multigrain tortilla wrap
  • 2 ounces Brie cheese
  • 2 thin slices prosciutto
  • 1 fresh fig, sliced
  • 1 ounce spring mix baby lettuce
  •  
    Prepration

    1. PLACE tortilla on a flat work surface. Warm Brie in microwave 10-20 seconds to soften.

    2. SPREAD Brie over entire tortilla. Top with prosciutto, fig and lettuce. Roll tightly. Wrap tightly in plastic wrap and refrigerate 2-3 hours.

    3. REMOVE plastic wrap and slice into 1-inch pieces. Serve with wine or beer.

      

    Comments

    TIP OF THE DAY: Prosciutto & Peaches

    prosciutto-peaches-charliepalmer-briscola-230sq

    Peaches with prosciutto and a drizzle of
    balsamic, from Briscola by Charlie Palmer in
    Reno’s Grand Sierra Resort.

     

    Juicy summer peaches beg to be enjoyed in as many ways as possible. For a delicious first course or a dessert, pair them with prosciutto and a drizzle of balsamic vinegar—an update to the classic melon or figs with prosciutto.

    To amp up the first course, add fresh chèvre and some lightly dressed mesclun.

    You can also replace the prosciutto with serrano ham. Here’s the difference.

    Serve the dish with prosciutto-friendly Italian white wines such as Italian Moscato, Pinot Grigio or Prosecco; or look northward and grab an Alsatian-style Pinot Gris, Gewürtztraminer or Riesling.

    WHAT IS PROSCIUTTO

    Prosciutto is the Italian word for ham; specifically a dry-cured, uncooked ham that is aged for 400 days or longer. It originated in the hills around Parma, Italy.

     

     

    The pigs are fed a special diet of whey and grains, and the hams are trimmed and massaged with natural sea salt before aging. Prosciutto is served in thin slices, showing off rosy-colored meat with a pearl-white marbling of fat.

    Prosciutto di Parma, called Parma ham in English, is made from only two ingredients—pork leg and sea salt. What makes a great prosciutto is the artisan curing that creates prosciutto crudo (raw prosciutto, distinguished from cooked ham, or prosciutto cotto).

    The pork leg is carefully hand-rubbed with salt. It then passes through a series of curing rooms of different temperatures and humidity levels.

    Prosciutto made in the Parma and Langhirano areas of Italy’s Emilia-Romagna province is D.O.P.-protected by the European Union (in English, it’s D.P.O. or Domaine of Protected Origin). Prosciutto from other cities is also D.O.P. protected, but Prosciutto di Parma is the most famous export.

    Prosciutto-style products are made elsewhere in the world. La Quercia, in Iowa, is a fine domestic producer.

     

    proscuitto-laquercia-murrays-230


    American-made prosciutto from LaQuercia in Iowa. Photo courtesy Murray’s Cheese.

     

    MORE WAYS TO ENJOY PROSCIUTTO

    Prosciutto is served plain as part of an antipasto or appetizer plate. In Italy, restaurants serve prosciutto in overlapping folded-over slices with bread or bread sticks as an appetizer, or wrapped around melon slices, with dates, figs or pears.

    The ham is incorporated into many recipes: wrapped around chicken, rolled with veal scallopini and diced into pasta and risotto. Find recipes at ParmaHam.com.

    But if you want to enjoy it as an Italian ham sandwich—on crusty baguette-style bread with arugula, tomatoes, mozzarella or provolone and a sprinkle of vinagrette—we think it’s an improvement on the American version.

    A drizzle of honey or some honey mustard also works.

      

    Comments

    RECIPE: Bacon Stuffed Portabella Mushrooms

    Another way to enjoy bacon: stuffed into mushrooms. Photo courtesy Dietz & Watson.

     

    When we saw this recipe for Gourmet Bacon Stuffed Portabella Mushrooms from Dietz & Watson, it seemed like a companion recipe to these Mushroom Stuffed Bacon Cheeseburgers.

    You can make them as a first course or as hors d’oeuvre.

    RECIPE: BACON-STUFFED PORTABELLA MUSHROOMS

    Ingredients For 6 Servings

  • 6 large portabella mushrooms or 18 Baby Bellas, cleaned
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 5-ounce package baby spinach, chopped
  • ¾ cup breadcrumbs
  • 2 ounces Gruyère cheese, grated (1/2 cup)
  • 2 ounces mozzarella, grated (1/2 cup)
  • 1 pound bacon, diced small
  • Salt and pepper to taste
  •  

     

    Preparation

    1. PREHEAT oven to 375°F.

    2. REMOVE stems from the mushroom caps, finely chop and reserve.

    3. COAT a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes. Meanwhile, heat the oil in a medium skillet over medium heat.

    4. ADD the bacon and cook until crisp. Add the garlic and onion, stirring often, until tender, 3 to 5 minutes. Add the chopped mushroom steams and cook until the pan is dry, about 3 minutes. Add the spinach, toss the skillet, until spinach is wilted, 2 to 3 minutes.

    5. TRANSFER the spinach mixture to a medium bowl, add the breadcrumbs and cheese and mix to combine. Season with salt and pepper, to taste.

    6. TURN the mushroom caps stem-side up, fill with the stuffing and bake until golden brown, 12 to 15 minutes.

    Find more recipes at DietzAndWatson.com.

     

    bacon-strip-igourmet-230

    Crumble bacon into mushroom caps. Photo courtesy iGourmet.

     

      

    Comments

    TIP OF THE DAY: Savory Parmesan & Garlic Doughnuts

    garlic-parmesan-donuts-elegantcaterers-230r

    Serve savory Parmesan-garlic doughnuts
    with cocktails or beer. Photo courtesy Elegant
    Affairs Caterers | NYC.

     

    It’s National Donut (or Doughnut) Day, and your chance to do something you’ve probably never done before: make savory Garlic Parmesan Donuts.

    They’re delicious with wine, beer or cocktails, and the recipe is easy! It’s from caterer Andrea Correale, founder of Elegant Affairs Caterers in New York City.

    The donuts require very little prep time and are served with purchased or homemade tzatziki, fresh pico de gallo salsa, and/or a spicy Thai cucumber relish.

    RECIPE: GARLIC PARMESAN DOUGHNUTS WITH DIPPING SAUCES

    Ingredients For 6 Doughnuts

  • 1 cup rolled oats, ground into oat flour in blender or food processor
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • A pinch of savory seasoning blend*
  • 2 tablespoons butter, softened
  • 1/2 cup buttermilk
  • 1 clove crushed garlic
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon fresh herbs, chopped (rosemary and thyme work well)
  •  
    *You can purchase savory seasoning blend or make your own. Here’s a recipe from McCormick: Combine 1-1/2 teaspoons oregano, 1 teaspoon ground cinnamon, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper. Store in an airtight container.

    Preparation
     
    1. PREHEAT oven to 350°F and grease the doughnut pan. Combine oat flour, baking powder, salt and savory seasoning in a bowl.

    2. WHISK together the butter, egg, buttermilk and garlic in a separate bowl. Slowly add liquid mixture to dry ingredients and stir to combine. It will be lumpy. Gently fold in herbs and cheese.

    3. SPOON the batter into the doughnut pan, filling it almost to top (leave about a 1/8″ space).

    4. BAKE 10 minutes. Remove from oven and allow cooling for 5 minutes before transferring to a cooling rack.

    5. SERVE donuts with tzatziki (Greek yogurt dip), fresh pico de gallo salsa (recipe below), and/or a spicy Thai cucumber relish (recipe below).

     

    RECIPE: PICO DE GALLO

    Ingredients

    Ingredients

  • 1-1/2 cups seeded, diced tomatoes
  • 1/4 cup diced red onion
  • 1 tablespoon diced green jalapeño
  • 1 tablespoon minced garlic
  • Juice of 2 limes
  • 2 tablespoons cilantro
  • Salt and pepper to taste
  •  
    Preparation

    1. CHOP vegetables as finely as possible.

    2. COMBINE ingredients in a bowl; season to taste. Refrigerate for an hour or more to allow flavors to blend.

     

    garlic-parmesan-donuts-elegantcaterers-dips-230

    Serve with a choice of dipping sauces. Photo courtesy Elegant Affairs Caterers | NYC.

     

    RECIPE: SPICY THAI CUCUMBER RELISH

    Ingredients

  • 1 large Japanese cucumber†, peeled, halved and thinly slices
  • 2 shallots, thinly sliced
  • 1 small Thai chile or serrano chile, thinly sliced
  • 1/3 cup white vinegar
  • 2 teaspoons palm sugar or brown sugar
  •  
    †The Japanese cucumber is a long, slender, dark green fruit that has few seeds. If you can’t find one, substitute another variety with few or no seeds.
     

    Preparation

    1. PLACE cucumber, shallot and chile slices in a small bowl.

    2. HEAT the vinegar, sugar and salt in a small saucepan, stirring, until the mixture reaches a boil and the sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture.

    3. GARNISH with cilantro leaves and set aside until ready to use.

      

    Comments

    TIP OF THE DAY: Make Gougères, An Elegant Hors d’Oeuvre

    gougeres-pancetta-thyme-fontina-gougeres-aidamollenkamp-230

    Fragrant, warm and irresistible. Photo
    courtesy Chef Aida Mollenkamp.

     

    Gougères (goo-ZHAIR) are airy French cheese puffs, savory choux pastry that is mixed with grated cheese and baked.

    The cheese is most often a hearty Swiss mountain cheese: Gruyère, Comté or Emmentaler and a hint of nutmeg is added to the recipe. Served warm from the oven, gougères are simple yet elegant hors d’oeuvres—a perfect choice to serve with Champagne, other sparkling wine, or any wine or craft beer.

    In fact, we received the recipe below from Moet et Chandon, courtesy of Cooking Channel’s Aida Mollenkamp.

    There are many variants of the recipe, from plain cheese to mix-ins. Here, Chef Mollenkamp adds pancetta and fresh thyme, and opts for a mix of Italian Parmigiano-Reggiano and Fontina cheeses instead of one of the Swiss cheeses.

    Prep time is 15 minutes, total time is 50 minutes. And it’s worth it! You may want to double the recipe in case your crowd clamors for more. (You can freeze any extra dough.)

     

    PANCETTA, THYME & FONTINA GOUGÈRES

    Ingredients For 32 Cheese Puffs

  • 4 ounces pancetta, cut into small dice
  • 1 cup plus 1 tablespoon milk or water
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 5 large eggs plus 1 yolk, at room temperature
  • 3 ounces shredded Parmigiano-Reggiano cheese
  • 3 ounces shredded Fontina cheese
  • 1 tablespoon thyme leaves
  •  

    Preparation

    1. HEAT oven to 375°F and arrange racks in the upper and lower third. Line 2 baking sheets with parchment paper or silicone baking mats and set aside. Line a plate with paper towels and set aside.

    2. PLACE pancetta in a medium nonstick frying pan and cook until crisp. Remove pancetta to paper towel-lined plate and set aside to drain. Meanwhile…

    3. COMBINE 1 cup of the milk or water with the butter and salt in a medium saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low, dump in all the flour, and stir vigorously until flour is incorporated. Cook, stirring constantly, until dough comes together in a ball and feels dry to the touch, about 2 minutes.

    4. TRANSFER dough to a food processor fitted with a blade or a stand mixer fitted with a paddle attachment. Pulse or beat in five of the eggs, one by one, letting each egg completely incorporate before adding the next. Reserve 3 tablespoons of the Parmigiano cheese then add pancetta, remaining cheese, and thyme; pulse or mix on low until thoroughly incorporated.

     

    gruyere-roth-kase-230

    The versatile Swiss cheese Gruyère, named after the Swiss town of Gruyères. Photo courtesy Emmi Roth USA.

     

    5. DROP tablespoon-size portions of dough on the prepared baking sheets, spacing them at least 1/2 inch apart. Whisk remaining egg yolk with the remaining 1 tablespoon milk and brush tops of cheese puffs then evenly sprinkle reserved Parmesan cheese over top.

    6. PLACE in oven and bake, rotating halfway through, until puffed and golden brown, about 30 to 35 minutes. Serve hot, warm, or at room temperature. (Can be made up to 4 days ahead. Store, covered, at room temperature.)

    TIP: Freeze the pancetta for 5 to 10 minutes to facilitate dicing. If you can’t find pancetta, use Canadian bacon or cooked ham instead (don’t crisp it in the pan, though).
     
    MORE GOUGÈRES

    Here’s a classic gougères recipe with Gruyere and nutmeg.

    Goat cheese fans: Substitute a semi-hard chèvre.

      

    Comments

    RECIPE: Green Olive Tapenade

    green-olive-tapenade-pompeian-230

    Tapenade is an easy-to-make appetizer or
    snack that complements beer, cocktails and
    wine. Photo courtesy Pompeian.

     

    It couldn’t be easier to make the popular Mediterranean olive spread, tapenade (at least in these modern days of food processors). You can use any type of olive, from mild to pungent; black, green or a mix.

    Here’s a recipe for green olive tapenade (pronounced TAH-pen-odd), often served with with crusty bread. It has a lovely balance of tangy green olive, subtle garlic, thyme and briny flavors that keep you coming back for more.

    And it’s just great with cocktails, wine and beer.

    This recipe is courtesy Pompeian, which uses their Classic Pure Olive Oil in the recipe.

    RECIPE: GREEN OLIVE TAPENADE

    Ingredients

  • 2 cups pitted green olives
  • 2 peeled cloves garlic
  • ¼ teaspoon dried thyme
  • ½ cup olive oil
  • Thin-sliced baguette, toasts, crudités or other dippers
  •  

    Preparation

    1. PULSE olives, garlic and thyme together in a food processor until roughly chopped. With machine running….

    2. DRIZZLE in olive oil until a thick paste forms.

    3. SERVE with baguette slices, toast or crudités.

     
    We often bring tapenade as a house gift, so make a double batch.

      

    Comments

    RECIPE: Brie & Beet Bruschetta

    More purple passion: beets with Brie on
    bruschetta. Photo and recipe courtesy
    LoveBeets.com.

     

    This appetizer or first course pairs with your favorite wine: red, white or sparkling. And beer, too, of course.

    Or, serve the bruschetta with the salad course. Prep time is 5 minutes, cooking time is 10 minutes.

    RECIPE: BRIE & BEET BRUSCHETTA

    Ingredients For 2 Servings

  • 4 slices thick cut rustic bread
  • 2 cloves garlic, flattened and cut in half
  • 2 tablespoons extra virgin olive oil
  • 16 ounces pickled whole beets*, cut into thick wedges
  • 7 ounces Brie, cut into slices
  • Freshly ground black pepper, to taste
  •  
    *Love Beets beets uses two packages of its Beets Dipped In Vinegar. If you can’t find them, use pickled beets or plain beets that you can marinate lightly in vinegar.

     

    Preparation

    1. PREHEAT the broiler and toast the bread on one side.

    2. RUB the untoasted side with the garlic and brush with olive oil.

    3. ARRANGE the beet wedges on the untoasted side of the bread and lay the slices of Brie on top. Sprinkle freshly ground black pepper to taste and place back under the broiler.

    4. BROIL until the cheese is hot and bubbling. Serve immediately.
     
    BRUSCHETTA VS. CROSTINI

    Here’s the difference.

      

    Comments

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