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
cloves garlic, chopped large
herbs de provence
crusty bread or baguette
brie, enough to cover bread
pomegranate, seeded (enough to cover the brie)
In This Recipe
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.