Recipe

Bruschetta With Sun-dried Tomato Relish Roasted Garlic And Brie Recipe

	Chefcarolyn / All my dishes 1 year, 3 months ago There's a restaurant in Denver, CO that serves an amazingly sensual bruschetta. This recipe is an interesting take on the traditional way of presenting bruschetta. This dish is made much more intimate in the squeezing of the garlic and the spreading... More Prep:15m Cook:60m Servings:8	Chefcarolyn
	italian intimate

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Ingredients

Tomato Relish:

• 2 T balsamic vinegar

• 3 T olive oil

• 4 finely chopped Kalamata Olives

• 4 cups diced tomatoes

• ¼ cup finely chopped sun-dried tomatoes, reconstituted or 3 T sun-dried tomato paste

Roasted Garlic:

• 3 bulbs garlic

• olive oil for drizzling

4 oz Soft Brie or Chevre

1 loaf crusty bread, sliced on the diagonal

Directions

Relish:

Combine vinegar, oil, olives, and sun-dried tomatoes. (Can be made 6 hours ahead. Cover; chill.) Add fresh tomatoes; toss to coat. Season with salt and pepper.

Makes 8 servings.

Alternative – replace the olives with ½ cup finely diced mango and 2 T chopped cilantro.

Garlic:

Cut the top off each garlic bulb (just to where the tops of each clove are showing). Drizzle with olive oil, salt and pepper. Place on a foil square (about 10” x 10”) and enclose the garlic, sealing the foil. Place in a 375 F oven for 1 hour. Serve warm.

Brie (or Chevre):

Take 4 oz of soft brie and whip it until it is soft and creamy. Cover and refrigerate until ready to use. If desired, add 4 oz whipped cream cheese.

If using the mango relish alternative, substitute camembert or other sweeter cheese for the brie.

Bread:

1 loaf French Bread or rustic Italian Bread, sliced on the diagonal, brushed with olive oil and slightly toasted.

To Serve:

On a platter, arrange the bread around one side, place the garlic in the middle. On the other side, mound the relish and place a container of brie. If desired, garnish the plate with sprigs of parsley.

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Comments

krumkake 11 months ago said:
Oh wow, this sounds AMAZING! We lived in Denver, and still go back to visit occassionally - what restaurant? Would love to try it! I will be trying this soon...

chefcarolyn 11 months ago said:
The restaurant is on the 16th street mall - Appaloosa.

cookingforfun 5 months, 2 weeks ago said:
Great recipe

nickmoul 4 months, 2 weeks ago said:
Looks terrific, just need to roast/toast that bread to mAke it really crispy! Thanks

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Alterations

chefcarolyn 1 year ago said:
New alterations - coat the bottom of the bread with Parmesan and set it over heat to melt and adhere to the bread - had it the other night - amazing!

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