Spicy tomato, Brie and sweet onion bruschetta
Nothing beats this tasty bruschetta with sweet onion and melting Brie when you want a sustaining and quick snack.
Serves: 4
Prep time: 5 mins
Cooking time: 15 mins
1 part-baked ciabatta loaf, split horizontally
150g pot of spicy tomato and sweet onion stir-in sauce
1 jar roasted red peppers in brine, drained thoroughly
200g Brie, thinly sliced
Freshly ground black pepper
4 sprigs fresh thyme or rosemary
4tsp olive oil
1. Pre-heat the oven to 190°C (fan oven 170°C / gas mark 5).
2. Cut the pieces of ciabatta in two to make four pieces. Arrange the ciabatta on a baking sheet, cut sides up.
3. Spread each piece generously with the spicy tomato and sweet onion stir-in sauce. Top with the red peppers, cutting them into smaller pieces if necessary.
4. Arrange the slices of Brie on top. Season with black pepper and add a sprig of thyme or rosemary to each one. Drizzle 1tsp of olive oil over each one.
5. Bake in the over for 12-15 mins, until piping hot. Serve immediately.
Cook's tip: If you buy peppers packed in olive oil, there's no need to drizzle any extra over them before baking. For a change, top the ciabatta with roasted vegetables or just use thickly sliced tomatoes - both work really well with the melting Brie.
More recipes:
Roasted cherry tomatoes on garlic bread
Brie, shallot & pepper tart
Red onion soup & cheese toasts
Where to next?
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