Another creation.

Attached Images

    

I love brie!

OOooOO Brie would be awesome. I think along with the cheddar cheese I will use, it will be a nice mild flavor. But how would I spread the Brie on the raw dough?

Wait till it's done and spread it on warm bread

Haha I just googled her! LOL

Yes much younger, but I hope I can look that good at her age!

I could do that, but I baked the fried mixture on top. Unless I just spooned the mixture over top of the baked bread. Hmm good idea Kit, now I am going to have to try this again!

Baked Brie and Mushroom appetizers iin Sourdough


Ingredients
2 tablespoons butter 1 teaspoon minced garlic 12 ounces sliced fresh mushrooms 1 (8 ounce) wedge Brie cheese, rind removed, cubed 1 (1 pound) loaf round sourdough bread 2 1/2 tablespoons grated Parmesan cheese
Directions
Preheat the broiler.
In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended.
Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese.
Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.

I'm drooling on my keyboard!

Um, Bella, you are so cooking this when you come to visit next summer.

Great recipe!

A Little Taste of Heaven (as told by a few italian girls I know)

So simple... Four ingredients-ish... Sort of

Roasted garlic spread
Softened cream cheese
Roasted red peppers
Toasted ciabatta

Start with 2-3 heads of fresh garlic, peeled. It takes time. Suck it up. There are tricks to it. Or go to costco or sams and buy a big arse container of pre-peeled garlic for next to nothing. If doing a lot, its worth it. I like to add the peeled garlic cloves into a big pyrex measuring container. Add some olive oil. Freshly grated pepper and salt. Cover with foil. Into oven at 425ish. Check the garlic about ten minutes after you smell it. Watch the steam when opening. Should be fork tender.

This can be done easily ahead of time. You are essentially making a garlic "mash" or spread... The roasting takes out the pungent harshess of raw garlic and presents a sweetness that even garlic haters have liked in my fam.

When the garlic is easily mashed, its done. Separate from the oil, which can be refridgerated for a different use.

The red peppers... I've roasted many myself, but I'm more than glad to use quality jarred roasted red peppers in oil. Remove from jar and place on cutting board. Cut into strips, then pieces. Add to pie tin, metal or pyrex, in the oven at a lower temp... Lets say 350.

The cream chesse should have been set out a couple of hours ago to soften to room temp. What? I got to tell you everything in advance? One or two blocks will do.

Get a quality ciabatta. Cut it into a bunch of wedges. Then cut the wedges into half through the middle... So that each piece of ciabatta has a crust side (top or bottom)... And place the pieces onto a baking sheet, crist side down, and toast until crispy. You can do this while the peppers are on a lower rack.

Serve the bread while hot. Spread cream chesse on it. Then a little garlic mash. Then a little red pepper.

So, so simple. The mash and the pepper can me reheated on low microwave setting. The bread should be done just before eating.

Brie, wrapped in phyllo dough, baked... Drizzled with honey and maple syrup and chopped nuts... Yum.