Beetroot & Melted Brie on Toast
Serves: 2 Ready in: Under 15 Mins
If you love cheese on toast, here's the upgrade...
4 thick slices of rustic bread
2 garlic cloves, bruised and cut in half
2 tbsp extra virgin olive oil
400g cooked beetroot dipped in vinegar (not pickled), cut into thick wedges
200g vegetarian Brie, cut into slices
freshly ground black pepper, to taste
- Preheat the grill to high and toast the bread on one side. Rub the untoasted side with the garlic and brush over the olive oil.
- Arrange the beetroot wedges on the toast and lay over the slices of Brie. Grind over freshly ground black pepper to taste and place back under the grill. Cook until the cheese is hot and bubbling. Serve immediately with a green salad.