BRIE AND RED CURRANT TOAST
I make no apologies for the apparent simpleness of this. It make a quick easy brunch or light lunch. Serve with a dressed green salad. Cranberry jelly and mango chutney also work very well as variations.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Split stick and toast until golden.
- Spread with jelly and top with Brie.
- Grill until golden.
- Eat.
Nutrition Facts : Calories 733.1, Fat 6.8, SaturatedFat 1.5, Sodium 1393.8, Carbohydrate 147.1, Fiber 7.2, Sugar 22.1, Protein 20
BRIE STUFFED FRENCH TOAST
Steps:
- In a medium-hot pan, melt 2 ounces of butter. After butter melts, but before starting to brown, add walnuts. Reduce heat to medium and lightly cook walnuts until you begin to smell aroma of toasted nuts. Add bananas to walnuts. Cook approximately 3 to 5 minutes or until bananas begin to caramelize. Remove pan from heat (very important, do not add liqueur to pan while still on burner), add banana liqueur and return to heat. If pan is hot enough, let most of the liquid evaporate until removing from heat. Add maple syrup and set aside in serving container. Combine half-and-half, cinnamon, vanilla, eggs, sugar, pinch of salt in shallow bowl. Stir vigorously to combine cinnamon with mixture. Dip challah bread into egg mixture, make sure that bread soaks up liquid.
- Heat pan to medium. Melt tablespoon of butter. After butter has melted and before it begins to brown, add 2 slices to pan. Gently lay bread into butter. After approximately 30 to 45 seconds, turn over 1 slice, place brie on cooked side of challah. Place other piece of challah bread on top of brie (uncooked side still facing up). Add more butter if necessary. Cook another minute, turn over, cook 1 more minute. Continue with the remaining bread and cheese in the same manner.
- Place on a plate, spoon your syrup mixture on top and enjoy.
BRIE & BACON TOASTIES
Everyone loves a cheese toastie, so here's a recipe for a tasty savoury treat to enjoy anytime
Provided by Sara Buenfeld
Categories Side dish, Snack
Time 10m
Number Of Ingredients 6
Steps:
- Set the grill on high and put a sheet of foil under the grill rack to catch any cooking juices and save on washing up later. Lay the bacon on the rack and grill for 2 minutes. While it is grilling, slice the cheese (aim to get about 8 long slices) and core and slice the pear.
- Put the slices of bread under the grill as well for just under a minute until the bread is evenly toasted on one side only. Keep an eye on it - a whole minute is just that little bit too long and the bread may start to char.
- Flick the bread over and cover the untoasted sides first with a layer of pear slices, then the grilled bacon and then the rest of the pear slices. Don't worry if it looks a little rough and ready - it all adds to the effect. Drape the brie on top and scatter over the pecans, roughly breaking them with your fingers as you go.
- Grill for another minute or so, until the cheese is melted and oozy. Remove and eat straight away with the rocket or watercress on the side.
Nutrition Facts : Calories 558 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 4 milligram of sodium
BRIE, REDCURRANT, AND WATERCRESS TOASTIE
Make and share this Brie, Redcurrant, and Watercress Toastie recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 13m
Yield 1 round
Number Of Ingredients 5
Steps:
- Preheat the sandwich toaster to its highest setting.
- Slice the Brie and cover one of the pieces of bread with it. Spread over the redcurrant jelly and sprinkle on the watercress leaves. Add a twist of black pepper and cover with the second slice of bread. Place the sandwich in the toaster (Brie side uppermost), close the lid, and cook for 3 minutes until crisp and golden.
Nutrition Facts : Calories 319.7, Fat 15.5, SaturatedFat 9.1, Cholesterol 50.1, Sodium 575.7, Carbohydrate 30.5, Fiber 1.3, Sugar 6, Protein 14.4
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