Persimmon & Brie Crostini

Tags

appetizer, brie, crostini, food, foodie, hors d'oeuvres, persimmon, recipe, snack

I love when persimmons begin to arrive at my grocery store in autumn. This underused fruit is perfect for autumn and winter snacking.

Ingredients: 
1 persimmon, 1 baguette, 1 wedge of brie, fresh basil leaves, olive oil, balsamic glaze, fresh ground pink Himalayan salt

Directions:
Slice the baguette into small pieces. Drizzle both sides with olive oil and toast. Thinly slice brie and layer onto the baguette slices. Slice the persimmon and then cut into thirds or fourths (depending on the size of your persimmon) and layer on top of the brie. Use your baker’s torch to lightly brown the edges and top of the persimmon and melt the edges of the brie. Sprinkle with fresh ground pink Himalayan salt and drizzle with balsamic glaze. Garnish with freshly slice basils leaves.

XOXO,
Young Wifey

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Grilled Brie, Pear & Spinach on Rosemary Bread

Tags

brie, brunch, easy recipe, food, foodie, gourmet, grilled cheese, grilling, lunch, luncheon, pear, postaday2011, quick & easy, quick recipe, recipe, rosemary bread, sandwich, spinach, vegetarian

Grilled Cheese for the Adults

Grilled Brie, Pear & Spinach on Rosemary Bread

 

 

I used last night’s rosemary bread recipe and made smaller sandwich sized loaves for this recipe, but you can slice a loaf to make these tasty sandwiches.

Ingredients:
fresh-baked rosemary bread, butter, brie cheese, red pear, Anjou pear, baby spinach leaves

Directions:
Thinly slice brie and pears. Layer bread with brie, pears and spinach. Butter outside of bread and grill. Serve warm!

What is your favorite grilled cheese variation?