Croutons and Soft Cheese Appetizers Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Cooking Club · France

Croutons and Soft Cheese Appetizers

From Dorothy McNett's recipes at This is always an asked for recipe! Change the flavors each time with various herbs and cheeses!

4 tablespoons extra virgin olive oil
3-4 slices French bread
1-2 cloves garlic, peeled and cut in half
3-4 large mushrooms, sliced
2-3 fresh basil leaves, snipped
1 teaspoon fresh thyme, snipped
4 oz. or so of Brie or Cambembert cheese, room temperature
butter lettuce leaves
sea salt and freshly ground pepper, as desired
snipped fresh lavender, for garnish

In a heavy bottomed skillet or saute pan, heat the olive oil but do not heat it to the smoking point, just nice and hot. Add the bread slices and toast on both sides until lightly browned. Remove to a cutting board rub both sides with the garlic. Cut into finger food serving sized pieces. Reheat the oil in the same pan and gently saute the sliced mushrooms, basil and thyme about 2-3 minutes. Arrange croutons on serving platter and top with some mushrooms and place the room temperature cheese and lettuce leaves either on some croutons or along the side so people can fix their own. Sprinkle with salt and pepper, and some fresh lavender leaves and flowers if available.

Recipe created 2015-02-13.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.