Brie and Balsamic Roasted Tomato Crostini — Crostini: fancy word for toast with yummy goodies on top! A perfect appetizer for summer parties or fancy holiday gatherings.
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See I told you that I’d start to bring you some great recipes to use your Balsamic Roasted Tomatoes with Onions.
I like my toast done on one side
I like toasting the bread on one side like this because it keeps the bread from being too crunchy (like if you toasted the whole slice in the oven, and it gets all crunchy).
I know I’ve bitten into crostini and had it all just crumble apart and I’m left with a big mess.
Or, when you bite into the toasty bread and it tears up the roof of your mouth. This toasting one side method saves you from both of those perils.
Can I eat the rind of Brie?
As for the Brie, I’m often asked if you can eat the rind.
Yes, the rind is perfectly edible, but it’s usually slightly more bitter than the creamy cheese inside.
Also, it has a totally different texture than the cheese itself. So, I usually cut off the rind when I’m eating a simple Brie and cracker snack.
But, in this crostini, I’m happy leaving the rind because there are so many textures and flavors.
If the rind bothers you, please feel free to trim it before placing it on the Crostini.
Or, even try one of those spreadable Bries that I’ve seen at the grocery store.
Recipes featuring those amazing Balsamic Roasted Tomatoes
Grab the recipe for the Balsamic Roasted Tomatoes with Onions and find so many more recipes to use these special tomatoes.
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Brie and Balsamic Roasted Tomato Crostini Recipe
Brie and Balsamic Roasted Tomato Crostini
- French Bread Baguette
- Olive oil
- Brie sliced
- Balsamic Roasted Tomatoes and Onions
- Fresh herbs like basil oregano, or chives
- Slice the Baguette on the diagonal, and brush one side of the slice with olive oil.
- Heat a skillet, preferable a cast iron skillet, over high heat. Once the skillet is hot, place the bread in the skillet, oiled side down, and cook until golden brown and toasty. Remove the bread from the skillet.
- Place the bread, toasted side up, on a serving plate, and top each piece of bread with a slice of Brie. Top the Brie with a large dollop of Balsamic Roasted Tomatoes. Sprinkle the Crostini with fresh herbs, and serve at room temperature. Or refrigerate for serving later, and serve cool from the fridge.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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What a great idea! I really love the idea of combining brie and balsamic tomatoes. Sounds like a really beautiful match 🙂
I love Crostini. And this looks so delicious. Great pictures.