- 15 mins
- 30 mins
- 1 unit (125 g) Brise du Matin Brie cheese
- 30 mL (2 tbsp) pesto
- 15 mL (1 tbsp) lightly roasted pine nuts
- 1 small onion, minced
- 15 mL (1 tbsp) butter
- 30 mL (2 tbsp) olive oil
- Freshly ground pepper
- 30 mL (2 tbsp) fresh basil, chopped
- 12 slices of baguette bread
- 1 garlic bud, degermed and halved
Preheat oven to 350°F.
In a nonstick pan, caramelize onions on medium heat in butter and 15 mL (1 tbsp) olive oil, 5 to 8 minutes. Remove from heat and set aside.
Place cheese in an ovenproof dish slightly larger than the wheel of Brie, and spread pesto on top. Garnish with caramelized onions and pine nuts. Pepper to taste. Bake in the middle of the oven about 15 minutes or until cheese seems warm and tender to the touch.
Meanwhile, rub each slice of bread with the cut side of a garlic bud.
Brush bread slices with the rest of the olive oil. Place in oven and grill 5 to 10 minutes, until golden. Set aside. Remove cheese from oven, add basil, and serve with the toasted bread.