September 20, 2009

Baguette with Brie, Honey and Black Pepper

The hubby and I took the boy on an action packed trip to New York City last month. We had a blast. You can read all about our trip over at my other blog. Just click on the September archives.

New York is a city that is known for it's amazing cuisine. One of the highlights, for me, was eating at Les Halles, the French Brasserie where Anthony Bourdain cut his teeth. The food was nothing short of amazing.

My boy, who ordered the restaurant's version of fish and chips, loved the whole dining experience. Since returning home, I have been asked countless times to recreate "that yummy appetizer."

Here is my version of Croûtons de Coulommiers rôtis au miel et poivre (Brie topped with honey & cracked black pepper). It couldn't be easier to make. I hope you will give it a try.

Take several slices of baguette and arrange them on a baking sheet. Top the baguette with a slice of Brie, a drizzle of honey and a grind of fresh black pepper.

Place under the broiler for a few minutes until the cheese is bubbly and the bread is lightly toasted.

This tasty bite has quickly become one of my favorite breakfast indulgences. It goes perfectly with a piping hot cup of coffee.

1 comment:

christine said...

This is a good blog. The procedures are clear and even the photo looks good. Thanks for sharing. I get my recipes at Foodista ( and I see lots of chicken based recipe there. If you to know more chicken salad recipe, check it out soon and enjoy.