Onion, Garlic & Brie Bruschetta |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 42 |
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This rich, sweet appetizer is party-perfect. The roasted garlic flavor is a real treat. Carole Bess White, Portland, Oregon Ingredients:
2 whole garlic bulbs |
3 tablespoons olive oil, divided |
1 large red onion, halved and thinly sliced |
4-1/2 teaspoons sugar |
1 teaspoon balsamic vinegar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 french bread baguette (10-1/2 ounces), cut into scant 1/2-in. slices |
1 pound brie cheese, rind removed, thinly sliced |
minced fresh thyme, optional |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Meanwhile, in a large skillet over medium heat, cook and stir the onion, sugar, vinegar, salt and pepper in remaining oil for 15-20 minutes or until very tender and browned.
3. Place bread on ungreased baking sheets. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. Squeeze softened garlic into a small bowl; mash with a fork. Spread over toast. Top with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Sprinkle with thyme if desired. Yield: 3-1/2 dozen.
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