SERVES: 1
COOKING TIME: 15 minutes
Ingredients
1 whole-wheat baguette
85 g Brie
1 ripe pear
1 tablespoon COPPOLA Extra Virgin Olive Oil
8 sprigs fresh thyme, no woody stem pieces
FONTANA Formiello Balsamic Glaze
Method
• Cut baguette into 8 thin slices and arrange them on a baking sheet coated with extra virgin olive oil. Toast bread under grill until golden brown (3 minutes circa), turning slices halfway through. Remove from oven.
• Reduce oven temperature to 400°F (180°C fan), slice Brie and place slices on the toasted bread. Arrange each bruschetta on a jelly-roll pan and bake for 3 minutes.
• Thinly slice pear and arrange 3 to 4 slices on each toast. Top with a thyme sprig (or sprinkle with dried thyme), drizzle with balsamic glaze and serve.
