Featuring COBS Bread Herb & Garlic Pane di Casa Half Baguette
by Andrea Alden
Make the Bruschetta mix first
- one 6-inch wheel of brie
- 24 – 30 grape tomatoes, diced
- 3 slices of red onion, diced
- 1 clove of garlic, grated/minced
- ½ tsp. oregano
- 1 tsp. parsley
- 1 tbsp. olive oil + a little bit for greasing
- salt and pepper to taste
- 2 Herb & Garlic Pane di Casa Half Baguette from COBS Bread
- ¼ cup of butter
- 2 tbsp. balsamic reduction
- 3 to 5 leaves of fresh basil, sliced
Preheat your grill to 400°F, and prepare to use the indirect grilling method.
In a non-reactive bowl, combine the chopped tomatoes, onion, garlic, herbs, olive oil, and salt and pepper to taste. Set aside to allow the flavors to mingle a little.
While the bruschetta mix is becoming even more delicious, use a little olive oil to brush the inside of a cast iron skillet, or an oven safe baking dish of some sort – whatever will keep the brie together while heating safely.
Place the brie into the greased vessel and then top it with the bruschetta mix. Place the brie onto the grill over the unlit burners, or on the warming rack to bake for 15 minutes.
While the brie is baking, slice the baguettes and butter both sides. Grill the baguette over direct heat until grill lines have formed and the bread is nice and crispy.
Carefully remove the baked brie and baguette slices from the grill. Serve immediately drizzled with balsamic reduction and a delightful Riesling.
Butter the baguette
grill the baguette in the last 5 min
use a heat resistant glove
Look at that deliciousness
Baked brie is the best
So cheesy and garlicky
When I first described this recipe to my friend, who we frequently ply with baked brie, he couldn’t get over the idea. When we all finally got to dig into this Baked Brie-Schetta he told me that this was one of the top ten things he has ever put in his mouth! The COBS Bread Herb & Garlic Baguette was the perfect vessel to scoop the garlicky, cheesy goodness into our mouths with. Lightly buttered and toasted on the grill, the baguette was herby and fragrant. The crust was crunchy and flaky, the interior at once soft and pillowy, but crisp (just perfectly toasted okay?). The larger than a cracker, but smaller than a whole slice of bread thing was brilliant. I seriously can’t wax poetic enough about this. Try this savory appetizer on your grill today! You won’t regret it! It’s perfect for holidays like the 4th of July or Canada Day – it even fits the color scheme!
Speaking of holidays, tell us what you did this long weekend by sharing your grilling exploits, menus, and décor on our social pages like Grills Facebook and Grills Instagram using the hashtags #4thOfJulyBBQ, #CanadaDayBBQ, and #NapoleonGrill.
Featured In This Recipe