Brie Pomegranate Bruschetta

Serves
24

  • 1 – 14-inch French baguette
  • 2 tablespoons melted butter
  • 2 (8 oz. each) wheels Culinary Tours Double Cream Brie Cheese
  • 1 cup pomegranate seeds
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup chopped mint leaves
  1. Preheat oven to 400.
  2. Cut bread diagonally into 24 ½-inch slices. Lightly brush butter over both sides of bread slices; arrange slices in a single layer on a baking sheet.
  3. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
  4. Cut each brie wheel into 12 wedges.
  5. Place 1 wedge brie on each slice of bread; bake 3 to 5 minutes or until just melted.
  6. Top brie on each slice of bread with 2 teaspoons pomegranate seeds, 1 teaspoon pecans and a sprinkle of mint leaves.
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