- Yields: 4 to 6 servings
- Preparation: 40 minutes
- 1 tbsp (15mL) GAY LEA - Salted Butter
- 1 garlic clove, minced
- 1/4 tsp (1mL) dried thyme leaves
- 1/4 cup (50mL) onion, finely chopped
- 1/4 cup (50mL) butternut squash, finely diced
- 1/4 cup (50mL) red peppers, diced
- 1/4 cup (50mL) apples, finely chopped
- 1 tbsp (15mL) water
- 1 canadian brie, divided in half
- 4-6 cups (1-1.5L) baguette, or French bread, cubed
- 1 tsp (5mL) coarse salt, or fine
- Preheat oven to 375°F (190°C).
- In medium saucepan, melt butter over medium heat. Add garlic, thyme, onion, squash and peppers; sauté for about 5 minutes or until lightly browned. Add apple; sauté 2 minutes. Stir in water, sauté for about 8 to 10 minutes or until squash is tender and liquid has evaporated.
- On large ovenproof platter, arrange Canadian Brie halves (semicircles) with backs touching and cut edges facing out; spoon vegetable mixture on top of each half. (Make ahead: Cover and refrigerate, for up to one day, bring to room temperature before baking or allow extra time for melting).
- Bake for 8 to 12 minutes or until the cheese melts and spreads across the platter. Remove from oven; place half of the bread cubes into melted cheese and sprinkle with sea salt. Serve immediately with remaining bread in a basket alongside the platter and knives to spread once the cheese sets.
- Brie cheese size does not have to be exact nor does it have to be in a circle, that’s the beauty of this recipe! You should just consider which side of the plate the cheese is going to spread to when it melts.