A different way to serve up a bite size appetizer full of flavour and texture. Enjoy a rich double cream brie that matches up perfectly with the slight crispness of the baguette slices.
Half baguette
3 eggs
3 tbsp (45 mL) 5% light cream
2 tbsp (30 mL) chopped fresh chives
¼ tsp (1 mL) each salt and pepper
Pinch curry powder
2 tsp (10 mL) butter
1 ripe but firm, Bartlett pear, cored and sliced
100 g double cream brie
Fresh chives
Slice baguette on a diagonal into ½ inch (1 cm) thick slices to get 12 slices; set aside.
In shallow dish, whisk together eggs, cream, chives, salt, pepper and curry powder. Dip each slice into egg mixture, turning to coat well.
Melt butter in large non-stick skillet or griddle over medium-high heat and panfry baguette slices, in batches if necessary for about 4 minutes turning once or until golden. Repeat with remaining baguette slices.
Place baguette slices onto foil lined baking sheet and top with pear slices and brie. Place pan about 6 inches (15 cm) under broiler for about 3 minutes or until cheese is melted and bubbly. Garnish with chives to serve.
Serving: 12
Prep time: 10 mins
Cooking time: 4 mins per batch
Nutrients Per Serving: Calories: 160 Fat: 5 grams Sodium: 340 mg Carbohydrates: 21 grams Fibre: 2 grams Protein: 7 grams
Recipe courtesy of Egg Farms of Ontario (www.eggfarmersofontario.ca.)