Brie bruschetta

Bruschetta with lemon & thyme shallots COPYRIGHT UKSHALLOTS

Brie bruschetta
Serves: 8-12
  • 12 shallots, peeled and halved
  • 1 lemon, quartered
  • 1 small bunch fresh thyme
  • 2 tbsp extra virgin olive oil
  • 200g brie, sliced
  • 1 garlic clove, halved and lightly bruised
  • 4 slices thick-cut ciabatta or sourdough
  1. Put shallots in a roasting tin and scatter over the thyme. Squeeze juice from the lemon quarters into the tin and add the skins. Add olive oil and toss. Roast at 180C/Gas4 for 15-20 mins until shallots are beginning to caramelize. About 5 mins before the shallots are done, toast bread on both sides under the grill and rub one side with the cut side of the bruised garlic clove. When shallots are done stir to coat in the pan juices, discard lemon skins and pick out any thyme stalks. Halve or quarter and then top each slice of bread with shallots, arrange brie on top and return to the grill for 2 mins until the cheese starts to ooze. Add a little salt and freshly ground black pepper and serve immediately.


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