TOMATO & BRIE FOCACCIA
Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. -Laurie Figone, Petaluma, California
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes., Preheat oven to 375°. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes., In a small bowl, combine tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake 25-30 minutes or until golden brown. Place pan on a wire rack. If desired, serve with olive oil and red pepper flakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 331mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
FOCACCIA WITH BRIE
A regular round of focaccia goes gourmet when topped in creamy brie, pretty peppers and fresh basil. Just 4 ingredients!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat gas or charcoal grill for indirect heat. Coarsely chop grilled peppers. Top focaccia with peppers, cheese and basil.
- Place focaccia over drip pan or over unheated side of gas grill. Cover grill; cook using high heat 10 to 15 minutes or until heated and cheese is melted. Cut into wedges to serve.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
GRILLED CREAM BRIE FOCACCIA
Fredh field tomatoes and basil with double-cream Brie and tangyt red onion are tucked into grilled tocaccia bread for a perfect starter to a summer party. Slide the warm, savoury bread onto a large platter or wooden cutting board and let guests serve them selves.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat barbecue to 450°F Brush one side of each bread slice with melted buter and the other side with Dijon Mustard. Place one bread slice mustard side up on center of a sheet of aluminum foil that is twice the length of the bread.
- In a medium bowl, gently combine the Brie cheese, tomatoes, red onions, basil, and pepper; spread mixture evenly on bread slice.
- Top with second bread slice, butter side up. Fold foil around bread and seal tightly.
- Place foil package directly on hot grill. With lid closed, sear for 2 minutes each side. Turn burner under bread to low, leaving other burners at medium-high. With lid closed, grill 2-3 minutes more per side until the bread is toasted and cheese is melting. let stand 5 minutes before opening package. Serve immediately.
- TIPS: For a richer more gooey sandwich, replace double cream Brie with triple cream Brie cheese.
- Substitute 1 cup Buffalo Mozzarella and 1 cup Gruyere for the 2 cups Brie cheese. Be sure to pat dry the mozzarella before and after slicing.
Nutrition Facts : Calories 217.9, Fat 17.1, SaturatedFat 10.5, Cholesterol 57.2, Sodium 421.5, Carbohydrate 5.6, Fiber 1.6, Sugar 3.2, Protein 11.6
GRILLED PEPPERS AND CHERRY TOMATOES
This goes wonderfully with our Grilled Shrimp with Chimichurri.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 3
Steps:
- Boil a pot of water and add kosher salt. Soak wooden skewers in water for 30 minutes. Boil summer peppers (1 to 2 per skewer) until tender, 1 to 3 minutes. Drain. Thread onto skewers with cherry tomatoes (about 3 per skewer). Grill over high heat until charred and tomatoes just begin to burst, 6 to 8 minutes, turning often.
Nutrition Facts : Calories 39 g, Protein 2 g, Sodium 119 g
GRILLED STEAK SANDWICHES WITH BRIE, ROASTED PEPPERS, AND WATERCRESS
Categories Sandwich Beef Egg Brie Bell Pepper Summer Grill/Barbecue Watercress Bon Appétit
Yield Makes 6
Number Of Ingredients 10
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning occasionally. Transfer to medium bowl. Cover with plastic wrap and cool. Peel, seed, and cut peppers lengthwise into 1/2-inch-wide strips. (Can be made 1 day ahead. Cover and refrigerate.)
- Brush beef with oil; sprinkle with herbes de Provence, salt, and pepper. Let stand 30 minutes at room temperature.
- Prepare barbecue (medium-high heat). Grill beef to desired doneness, turning occasionally, about 30 minutes for rare. Transfer beef to plate. Chill uncovered until cold, about 4 hours.
- Slice beef. Cut rolls horizontally in half. Spread mayonnaise and mustard over cut sides of rolls. Arrange beef, Brie, watercress, eggs, and bell pepper strips on bottom half of rolls. Cover with roll tops. (Can be made 1 day ahead. Wrap in foil and refrigerate.)
CHERRY BOMB SALAD WITH GRILLED BRIE SANDWICH
This one gets its name from the delightfully bright pop of flavour of the candied cherry tomatoes. You need to make ahead the candied tomatoes, so give yourself time. You may want just to try the Cherry Bomb Dressing and Salad or Grilled Brie Sandwich separately, so be my guest. Adapted from Chef Liana Robberecht from Calgary.
Provided by gailanng
Categories Salad Dressings
Time P1DT7m
Yield 2 serving(s)
Number Of Ingredients 24
Steps:
- To Make Candied Tomatoes: In a glass bowl, combine halved cherry or grape tomatoes, sugar, bay leaf, thyme sprig and rosemary sprig.
- Squeeze juice from 2 slices each of lemon and orange and add along with the rind; toss making sure the tomatoes are covered with the sugar.
- Cover and refrigerate for 24 hours.
- To Complete the Candied Tomatoes: Heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally.
- Add 1 tablespoon white wine and cook for 1 minute.
- Strain through sieve into a bowl, reserving the liquid. Discard herb stems and rinds. Refrigerate candied tomatoes and liquid to cool.
- To Make Candied Tomato-Lemon Vinaigrette: In a small bowl, whisk 2 tablespoon reserved candied tomato liquid, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, pinch each of salt and pepper.
- Slowly whisk in 1/4 cup extra virgin olive oil. Taste and adjust seasoning.
- To Complete Brie Grilled Cheese: Preheat oven to 350°F.
- Place french bread slices on a work surface; butter one side and turn over, buttered side down. Place one slice of Brie on each bread slice.Top two slices evenly with the candied tomatoes and bacon.
- Sprinkle each slice of bread with pepper. Cover tomato side with the Brie side, leaving buttered side out.
- Heat a large ovenproof skillet over medium heat. Cook sandwiches for 3 minutes on each side or until golden brown.
- Place skillet in oven for 5-7 minutes or until the cheese is melted. Let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt.
- To Finish: Place salad in a bowl and toss with enough candied tomato-lemon vinaigrette to coat. Divide among plates. Serve with Grilled Brie Sandwich.
Nutrition Facts : Calories 1202.2, Fat 64.9, SaturatedFat 24.4, Cholesterol 113.7, Sodium 1678.9, Carbohydrate 136.2, Fiber 4.1, Sugar 120.8, Protein 24.5
BBQ BRIE, PEPPER AND CHERRY TOMATO FOCACCIA SANDWICHES
A large rectangular focaccia is sliced in half horizontally then stuffed inside with brie slices, peppers and cherry tomatoes, then grilled on the BBQ until the sides are slightly charred. Cut in portions then serve. Dolcelatte, Tallegio or Mozzarella may be used instead of the Brie
Provided by Wild Thyme Flour
Categories Breads
Time 12m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the focaccia in half horizontally and brush both exterior sides with the olive oil.
- On the bottom side arrange the brie slices, top with the peppers and cherry tomatoes, top with the basil leaves.
- Press firmly together, wrap in plastic wrap for up to 3 hours ahead.
- To cook: Unwrap the focaccia and lay on the coolest part of your BBQ (raise the grill higher) Cook for about 2 minutes on each side until golden and charred in places and the brie has started to melt. Cut into 6 wedges and serve.
Nutrition Facts : Calories 103.6, Fat 9.2, SaturatedFat 3.5, Cholesterol 16.7, Sodium 106.8, Carbohydrate 1.9, Fiber 0.6, Sugar 1.2, Protein 3.9
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