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Brie Toast Delicata Salsa Verde
Brie Toast Delicata Salsa Verde

Ingredients

2 cups roughly chopped Italian flat-leaf parsley

2 tablespoons capers, rinsed and drained

2 cloves garlic, divided

Zest and juice of 1 lemon

3/4 cup olive oil, divided

Kosher salt and freshly ground black pepper to taste

1 small (14oz.) delicata squash, halved, seeded, and sliced to 1/4" thick

4 slices (1/2" thick) rustic country-style bread

1 round (5oz.) Laura Chenel Creamy Brie, cut into 12 slices 1/4" thick

3 tablespoons toasted pumpkin seeds

Creamy Brie Toasts with Delicata & Salsa Verde

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Serves:
4
Cook Time:
20 minutes

Creamy brie, crisp bread, sweet delicata squash and tangy, fresh salsa verde combine in this flavorful toast for a quick and satisfying snack that will make your taste buds sing.

Recipe courtesy of Sarah Fritsche.

Ingredients

2 cups roughly chopped Italian flat-leaf parsley

2 tablespoons capers, rinsed and drained

2 cloves garlic, divided

Zest and juice of 1 lemon

3/4 cup olive oil, divided

Kosher salt and freshly ground black pepper to taste

1 small (14oz.) delicata squash, halved, seeded, and sliced to 1/4" thick

4 slices (1/2" thick) rustic country-style bread

1 round (5oz.) Laura Chenel Creamy Brie, cut into 12 slices 1/4" thick

3 tablespoons toasted pumpkin seeds

Instructions

1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment.

2. Make the salsa verde: In the bowl of a food processor, combine parsley, capers, 1 clove garlic, and the lemon zest and juice. With the processor running, slowly drizzle in ½ cup olive oil, and blitz until the sauce is mostly smooth. Season to taste with salt and pepper.

3. Roast the squash: Toss the squash slices with 2 tablespoons olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper. Evenly spread out the slices on one of the prepared sheet pans; roast until tender and the edges of the squash are beginning to brown, 10 to 12 minutes.

4. Toast the bread slices: Cut the remaining garlic clove in half. Brush the slices of bread with the remaining 2 tablespoons of olive oil, rub each with the garlic halves, and sprinkle with a pinch of salt and pepper. Place the bread slices on the remaining prepared sheet pan, and toast in the oven until golden and just crisp, about 8 minutes.

5. Assemble and finish: Top each slice of warm bread with a few slices of brie and roasted squash. Drizzle with salsa verde and garnish with toasted pumpkin seeds. Serve warm or room temperature.

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