Brie and Raspberry Jam Bruschetta
Crispy buttered baguette slices topped with creamy brie and sweet raspberry jam. This easy brie bruschetta is a pretty party appetizer ready in about 25 minutes.
Equipment
Ingredients
- 1 long thin baguette about 12 ounces (340 g), cut into ⅓-inch slices
- 3 tablespoons unsalted butter melted
- 8 ounces Brie cheese chilled, cut into 30 thin slices (rind on or off)
- ¾ cup raspberry jam or preserves (about 1 heaping teaspoon per toast)
Instructions
- Heat the oven to 350°F (175°C).
- Cut the baguette into ⅓-inch (1 cm) slices. You should have about 30 slices.
- Arrange the slices in a single layer on a large rimmed baking sheet. Lightly brush the tops with the melted butter.
- Bake for 7 to 9 minutes, until the edges are golden brown and the bread is crisp.
- While the toasts are still warm, lay a slice of brie on each one. The warm bread softens the cheese. For meltier brie, return the pan to the oven for 1 to 2 minutes.
- Top each toast with a heaping teaspoon of raspberry jam and serve right away.
Notes
Slicing brie: Brie slices most easily when it's cold, straight from the fridge. The rind is edible, so trim it off only if you prefer.
Bread: If you use a wider French loaf instead of a thin baguette, cut the larger slices in half so they're bite-size.
Make ahead: Toast the baguette slices up to 2 days ahead and store them in an airtight container at room temperature. Add the brie and jam just before serving.
Storing: Best served right away. Leftovers keep in the fridge for up to 1 day. Re-crisp in a 350°F oven for 3 to 5 minutes. The assembled bruschetta doesn't freeze well.
Nutrition
Calories: 88kcalCarbohydrates: 11gProtein: 3gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 118mgPotassium: 31mgSugar: 4gVitamin A: 79IUVitamin C: 1mgCalcium: 22mgIron: 1mg
Nutrition details are an estimate, per serving.
