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Brie and pomegranate crostini

with fresh flat leaf parsley

Brie and pomegranate crostini

with fresh flat leaf parsley

Ingredients

4 pers
  • Balsamic vinegar1 cup
  • Brown sugar2 tablespoons
  • Pomegranate Liqueur1/4 cup
  • French baguette1 big
  • Olive oil2 tablespoons
  • Brie cheese8 wt oz
  • Pomegranate seeds1/4 cup
  • Fresh flat leaf parsley

Simple and elegant appetizer with gorgeous flavors and stunning colors.

INSTRUCTIONS

STEP 1
Add the balsamic vinegar, brown sugar, and pomegranate liqueur to a saucepan over high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook until thick and syrupy, about 15 minutes.

STEP 2
Cut the bread in to 1 inch slices and preheat the broiler on your oven.

STEP 3
When the oven is ready, add the bread slices to a baking sheet and brush the top side with oil.
Broil until golden brown, about 3 minutes (if your broiler heats unevenly, you may need to rotate the baking sheet halfway through), remove from oven.

STEP 4
Flip the slices over, slice the brie cheese and put one slice on the non-toasted side on the breads. Return slices to the broiler until cheese has melted, about 1-2 minutes. Plate crostinis, drizzle with balsamic glaze (add glaze to a plastic squeeze bottle for easy and pretty presentation), sprinkle with seeds and parsley and its ready to serve!

Gran Sangre de Toro Reserva

El clásico

Tack vare sin generösa frukt passar Gran Sangre de Toro till smakrika rätter av fågel och kött, även vilt. De kan gärna ha en mild sötma från såser, rotfrukter, andra grönsaker och marinader. Mörka skysåser, gärna inkokta med starkviner, samt svamp och sydfranska örtkryddor är också fina tillbehör. Det passar också bra till lagrade ostar, såväl mjuka som hårda. Serveras vid 18-20 grader, helst i glas med medelstor till stor kupa.

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