In our bailiwick, we like bread and we like brie, the famed French soft farmhouse cheese made from unpasteurized cow’s milk. One of my favorite ways to do brie is just having it like a regular grilled cheese sandwich: top a slice of bread with the brie and place it under the broiler for a minute or two. This led to further experimentation, and one of the results is the recipe given below, a classic bread and brie matching.
This recipe calls for good crusty bread. My favorite, in the vein, is ciabatta, which is somewhat like a French baguette except that it’s broad and flat, which makes it perfect as a sandwich bread. Yet, with this recipe, any good round loaf will do, especially whole wheat. But don’t try it on plain white bread, it won’t come out as good. The recipe itself calls for sautéed onions and garlic, well seasoned, place atop the bread along with the brie. I added some honey to give it a dash of sweetness. It makes for a great food combination. The dish is great as an appetizer; but it can also be a good lunch dish, or even as an entrée.
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, finely minced
1 tablespoon fresh thyme leaves, chopped, or 1/2 teaspoon dried
4-5 slices crusty bread, about 1/2-inch thick
6 ounces brie, thinly sliced
1 tablespoon honey
- Heat oven to broil.
- In medium skillet, heat olive oil over medium-high heat.
- Add onion, garlic and thyme. Sauté until onion starts to get tender, about 4 minutes. Season with salt and pepper. Set aside.
- Place bread slices on a baking sheet, and set under the broiler just lone enough to slightly toast, about 1 minute. Spoon a bit of the onion mixture over each. Then top with some of the brie. Place under broiler for another minute or until cheese melts. Remove to a serving platter, drizzle with honey and serve.
Yield: 4 servings.