Brie focaccia
This focaccia takes a classic Italian bread to the next level. The combination of the spicy oil with garlic, thyme and rosemary gives the focaccia a refined flavor, which goes perfectly with the creaminess of brie and the freshness of spinach-almond hummus. Grilled tomatoes add a slightly sweet and smoky touch, while chopped almonds provide a crunchy bite. Finished with fresh basil, this dish is ideal as an upscale lunch, appetizer or side dish during a summer barbecue.
View recipeFOR 4 PERSONS
Time: 25 min
Difficulty: easy
Ingredients:
- 1 large focaccia, cut into 4 pieces
- 8 tbsp. spinach-almond hummus (e.g. from Maza)
- 4 tomatoes, cut into wedges
- 8 slices of brie
- 8 tbsp. almonds, coarsely chopped
- 8 sprigs of thyme
- 2 sprigs of rosemary, finely chopped
- 2 cloves of garlic, finely chopped
- Olive Oil
- Fresh basil leaves, for garnish
1. Making herb oil
Heat the olive oil along with the garlic, thyme and rosemary to about 85°C. Allow the flavors to infuse well and store the oil in a weck jar.
2. Focaccia and tomato grilling
Drizzle the focaccia pieces generously with the herb oil. Grill them over medium-high heat (180 to 200°C.) on the barbecue for 4 to 5 minutes, until they have a crispy exterior and are fragrant. Grill the tomatoes briefly on the barbecue until lightly toasted.
3. Layering and serving
Brush the warm focaccia with a tablespoon of spinach-almond hummus. Top with the slices of brie and spread the grilled tomatoes on top. Sprinkle them with the chopped almonds and garnish with fresh basil leaves.
