Crostini With Brie Cheese and Peppercorns Recipe

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Crostini with Brie Cheese

Our favorite Crostini With Brie Cheese Recipe. Mini toasts, also known as crostini, are the perfect party appetizer. You can top them with whatever ingredients sound delicious, whether sweet, savory, or spicy. Plus, what’s not to love about a little carb-loading at a party? Looking for more appetizers?

Crostini With Brie Cheese History: Crostini — Italian for “little toasts”—are very small slices of toasted or grilled bread. They are usually made with baguette or ciabatta, that make a perfect base for dips, spreads, cheeses, vegetables, or pâtés. We found that thin slices of baguette were the best choice for our crostini recipe. Baking the toasts for 10 minutes in a 400-degree oven turned them crisp enough to hold even hefty toppings, and rubbing the hot toasts with a raw garlic clove added just the right subtle garlicky flavor. Finally, brushing them with olive oil added richness and moisture. Arrange these little toasts next to a cheese platter or dip, or serve them alongside a bowl of soup, stew, or salad. Crostini taste best straight from the oven.

Crostini With Brie Cheese and Peppercorns

Mini toasts, also known as crostini, are the perfect party appetizer. You can top them with whatever ingredients sound delicious, whether sweet, savory, or spicy. Plus, what's not to love about a little carb-loading at a party? Looking for more appetizers?
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 Person
Calories: 352kcal
Cost: $2

Equipment

  • Baking Sheet

Ingredients

Crostini With Brie Cheese and Peppercorns

  • 1 Cheese Block of Brie
  • 4-8 Rusks
  • 1/4 Tsp Black Peppercorns Black
  • 1 Tbs Olive Oil Extra Virgin
  • 2 Tsp Garlic Chopped Green
  • 1 Small Onion Onion Chopped Fine
  • 8 - 10 Mushrooms Button
  • 2 Tbs Walnuts
  • 1 Tbs Vinegar Balsamic
  • Salt
  • Fresh Thyme Pinch

Instructions

  • Preheat oven to 180º C.
  • Slice cheese thickly.
  • Place rusks on a baking tray. Top with cheese slices and sprinkle crushed peppercorns.
  • Put the tray in the preheated oven and bake till the cheese melts.
  • Heat olive oil in a non-stick pan. Add green garlic and onions and sauté till onions turn translucent.
  • Add mushrooms, walnuts, salt, and thyme, mix and cook for a minute. Add balsamic vinegar, mix well and cook for 4-5 minutes.
  • Top the rusks with a spoonful of the cooked mixture over the cheese, garnish with parsley and serve immediately.

Notes

Please leave a star rating above if you try this recipe.

Nutrition

Calories: 352kcal | Carbohydrates: 17g | Protein: 15g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 1233mg | Fiber: 5g | Sugar: 8g | Vitamin C: 9mg | Calcium: 41mg | Iron: 2mg

This recipe was adapted from Sanjeev Kapoor

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