Brie Toasts with Arugula
and Truffle Oil Vinaigrette
Makes 8 toasts
Ingredients:
8 slices multigrain baguette, 1/2" thick each
2 t olive oil
1/4 lb. brie, cut in 8 slices
3 T Truffle Oil Vinaigrette (click here for recipe)
2 C arugula leaves
1/4 C pine nuts, toasted
Directions:
1. Place top oven rack in second slot and preheat broiler.
2. place bread slices on baking tray. brush each with 1/4 t olive oil and place one slice of brie on each.
3. Broil until toast edges are browned, about 1-2 min
4. Toss arugula and vinaigrette together and place about 1/4 C on top of each toast.
5. Top each with 1/2 T toasted pine nuts.
Notes:
* Only make enough arugula topping for what you will be eating that night.
* This side, pairs well with Caramelized Mushroom & Onion Soup (click here for recipe)
* These also make a quick, easy appetizer
Ingredients:
8 slices multigrain baguette, 1/2" thick each
2 t olive oil
1/4 lb. brie, cut in 8 slices
3 T Truffle Oil Vinaigrette (click here for recipe)
2 C arugula leaves
1/4 C pine nuts, toasted
Directions:
1. Place top oven rack in second slot and preheat broiler.
2. place bread slices on baking tray. brush each with 1/4 t olive oil and place one slice of brie on each.
3. Broil until toast edges are browned, about 1-2 min
4. Toss arugula and vinaigrette together and place about 1/4 C on top of each toast.
5. Top each with 1/2 T toasted pine nuts.
Notes:
* Only make enough arugula topping for what you will be eating that night.
* This side, pairs well with Caramelized Mushroom & Onion Soup (click here for recipe)
* These also make a quick, easy appetizer
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© 2019 Emily Haygood. ALL RIGHTS RESERVED.
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