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Wednesday, 7 December 2016

Brie, Bacon & Pomegranate Crostini - Bakemas Day 7


This crostini is perfect for party season and gatherings. Having something on the table that’s quick to whip up and looks like you put way more effort in than you did can’t hurt right? I mean if you think about it really this is just incredibly fancy cheese on toast.

This recipe almost doesn’t need an explanation because all you have to do is cook the onion and bacon, toast the bread, rub garlic on it, melt the cheese and bung on all the ingredients and you can even skip melting the cheese if you’re eating this cold. The thing that will probably take you the longest is deseeding the pomegranate without trying to splatter it everywhere. The TV was my victim today, I’m actually surprised all the spurts managed to get all over my apron and completely miss my grey Christmas t-shirt. If you are in a bit of a pinch and are very precious about the colour of your walls not looking like a child flung around a cup of juice (even though it does wash off pretty easily) you can just buy pots of the seeds. I personally prefer deseeding mine though, it’s weirdly satisfying and I usually don't make that much of a mess...usually.



You will need
1 red onion
Baguette/small bloomer or similar bread
1 clove of garlic
200-250g brie
5 slices of back bacon
Seeds of ½ a pomegranate
Handful of Rocket

Heat the grill on a medium to high heat.
Slice the onion into semi circles and cook in a frying pan with a drop of olive oil on a low heat stirring occasionally, if the pan gets a little dry add a few drops of water to stop the onion from catching.
Slice the bread on the diagonal, place on a baking tray and put under the grill to toast, when the edges turn a golden colour, flip the bread and repeat. Once the bread has toasted on both sides slice the garlic clove in half and rub on the upper side of the bread.
Slice the brie, layer on top of the bread and place back under the grill.
While the cheese is melting, slice the bacon into short strips and cook in a frying pan.
Once the cheese has melted remove the bread from the grill, add the onion and bacon and top with pomegranate seeds and some rocket.

Makes 7-8 slices depending on bread size

If you’re planning on eating this cold you can skip the step where you melt the cheese and just assemble once all the elements are cooked and cooled. You could also make tiny bite sized ones if you're having finger food.

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