Recipe courtesy of Alex Guarnaschelli

Brie Crostini with Pepper and Herbs

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 6 to 8 servings


  1. Slice a baguette 1/2 inch thick; toss with olive oil, fresh thyme and a pinch each of salt and garlic powder. Arrange on a baking sheet; bake at 350˚ F until toasted, 6 minutes. Top with brie and cracked pepper; melt in the oven. Whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar and 1 tablespoon each Dijon mustard and water. Toss some of the dressing with the leaves from 8 parsley sprigs and 2 tarragon sprigs; pile on top of the crostini.