Brie & Garlic Canape

Entertaining season is underway, and here is one of my favourite things to eat, it makes a great snack or lunch anytime, but it is simple and delicious!!! I love to cook, and bringing in all sorts of new cheese and meats into the deli inspires me to want to taste everything, and think of quick and easy ways to treat yourself or friends. This has been a favourite lunch treat for the past ten years at our house, it's one of the few things I probably would never tire of eating!! Hope you try it and like it!

You will need

1 baguette
2-3 heads of garlic
olive oil
Brie
1 Granny Smith apple, thinly sliced
1 pint of Raspberries, crushed

I used and Ace baguette, Coeur de Lion Brie (it is new in the store, and I really wanted to try it, but use a wedge of your favourite Brie). Roasting Garlic, if you have never done it, softens and sweetens the garlic, and makes it spreadable and yummier! (And you can use it in lots of things, like Mac & Cheese, or Mashed Potatoes...mmm...) By the way, it also makes your house smell like garlic for a day or two...so you could always roast the garlic in advance and store it in your fridge...I have never done this so I'm not sure if it makes a difference, but I'm sure it's okay... or you could roast it on the barbecue, in a pan, if it isn't snowed in, or you could also buy pureed garlic (we have an organic puree that is a roasted garlic puree) to save this step, but the taste won't be quite as good. Or just roast it, and hope you have no vampire friends.

Slice through the tops of your heads of garlic to expose the cloves, place in a pan and drizzle generously with olive oil, cover and roast at 400 degreese for 30-40 minutes, until garlic cloves have browned and started to pop out of their skins.

(I love when the garlic is crisping up a bit and extra browned, but you can roast just until they are nice and golden). Turn the oven down to 350.






*Slice the baguette into little rounds...

*Remove the garlic cloves and spread 1-2 cloves of garlic on each round of baguette












*Top each with a little Brie, and then place on cookie sheet and bake for about two minutes, until Brie has melted. (It does not take long)!

*Top with slices of Apple or some crushed Raspberry

*Arrange on a plate and serve....

(These toppings even look a little Christmassy). Oh, and by the way.... the Coeur de Lion Brie was FANTASTIC, buttery, rich and a little salty.. I am not a big fan of Brie rind, but it IS edible, and I don't mind a little, it adds that little bit of nutty earthiness that gives the Brie a little more character.... it's definitely an acquired taste, and I'm slowly acquring it....

For another variation of this recipe, check out my other blog A Bloggable Feast:Brie and Roasted Garlic Toasted Sandwich. Same ingredients, fun lunch format!