Red pepper cooked with fig vinegar and baked with toasted baguette and brie
This recipe was inspired by the one that the chef made specifically for me I mentioned before. Since I was in high school I have frequently eaten something in a restaurant that I loved and made it my mission to recreate it and then make it even better. I updated this particular recipe to toast the baguette first after brushing with olive oil and freshly pressed garlic. The peppers are cooked down with some olive oil and fig vinegar to give them a deep, rich flavor. And the fresh rosemary adds such a great flavor when cooked in the oven. These are so easy to make but packed with some amazing flavors. I don't have many amounts for the ingredients because these are so easy and you can just eyeball it to make as many as you want. Enjoy!
Ingredients:
Triple Cream Brie
Red Pepper (thinly sliced)
French Baguette (sliced at an angle ¼ inch thick)
Rosemary (torn or roughly chopped)
Dark Vinegar - Balsamic or Fig
Light Tasting Olive Oil
Freshly Pressed Garlic
Salt & Freshly Ground Black Pepper
Directions:
Preheat oven to 400° F
Slice baguette at an angle about 1/4" thick
Mix pressed garlic with olive oil and brush onto baguette
Place on baking sheet and bake in oven for 5 minutes
Cook peppers in olive oil over medium heat until they start to brown
Add vinegar to pan and cook until liquid is gone
Remove and set aside
Slice wedges of brie and spread onto baguette
Top with red peppers and fresh rosemary
Bake at 400° F for 5 minutes and remove
Serve as soon as possible once they come out of the oven
