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This is my easy brie cheese appe­tizer. As a side note, I don’t eat cheese except for brie and nacho cheese. (the kind you find at the movies) I know it’s a lit­tle weird. What can I say? I’m a lit­tle weird. Any­hoo, you and your for­tu­nate guests will gob­ble these up! They’re so easy to make and deli­cious. One evening I had day old bread and some left over brie. I thought, “Hhh­mmm, what can I make besides the obvi­ous just brie and bread?” I had plenty of fresh herbs in my gar­den and I had a red onion in the fridge. Thats when the brieasy was born… Buon Appetito!

Ingre­di­ents:

(makes 20 pieces)

–one loaf of skinny french bread sliced into 20 pieces

–10 fresh basil leaves

–brie cheese (one aver­age size wedge)

–red onions (1/2 cup thinly sliced)

–olive oil (2 tsp)

–pep­per (to taste)

Directions:

1) take your french bread loaf and slice thinly

2) cut your 10 basil leaves(washed and dried) in half mak­ing 20

3) saute’ the red onions in a pan with the olive oil for about 3–4 min­utes, set aside

4) cut the bre’ wedge into 20 slices

Turn your oven broiler on. Then lay out the bread slices on a bak­ing sheet. First put a basil leaf on each slice of bread. Next dis­trib­ute the red onions evenly on the slices. After that put a brie slice on each piece of bread. Take fresh ground pep­per and lightly sprin­kle on top. Put the sheet of bread in the oven for 3 min­utes. At this point, do not walk away! Each oven is very dif­fer­ent and may toast faster than oth­ers. When the bre’ is bub­bling and it has a slight toast to it remove from oven. (see photo)

Arrange appe­tiz­ers on a plat­ter gar­nish­ing with some fresh basil leaves. Serve imme­di­ately. I like them warm, but they can also be served at room temperature.

Tip:

These go fast…make plenty!