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Author Notes: This recipe always shows up at my Aunty Cathy's annual Christmas Eve party. I'm not sure where she got the recipe from, I have altered it slightly to my taste. It's a good appetizer that can be quickly prepared. —inasmallkitchen
Makes 4 pieces
cloves garlic, chopped large
tablespoons olive oil
pinch herbs de provence
pieces crusty bread or baguette
pieces brie, enough to cover bread
pomegranate, seeded (enough to cover the brie)
- In a small saucepan, heat garlic, olive oil and herbs until flavor comes out of garlic.
- Toast bread, brush with oil (leaving the garlic cloves in the pan), until just coated, but not saturated.
- Top with pomegranate and Brie (in either order, I went cheese then pom, but suit yourself) and toast again until cheese is melted.