Brie is always a crowd favourite when it comes to cheese boards and appetizer spreads, but did you know it can be treated like the dessert crème brulée? It's an extra-decadent, savoury and sweet vibe that will be as delicious as it is impressive.
1 baguette, sliced straight across, about 1/2” thick
1 clove garlic, peeled and root end trimmed off
225 g brie, sliced about 1cm thick and trimmed to size to fit baguette slices
2 tablespoons sugar (regular granulated), plus more as needed
7 sprigs fresh thyme, leaves picked and roughly chopped
Preheat your oven’s broiler if you’re not using a kitchen torch and set the rack just below the top setting.
Rub each slice of baguette with the trimmed side of the garlic clove.
Arrange a slice of brie onto each bread slice. It’s totally fine to use several smaller cheese trimmings to make a whole one as needed – don’t sweat the small stuff, literally.
Sprinkle sugar onto each piece of cheese to cover, working at close range so the sugar isn’t spilling all over the bread – we want it on the cheese.
Caramelize sugar by passing the flame of the kitchen torch over top, or place dressed baguette slices onto a baking sheet and place under the broiler just until sugar begins to bubble and brown, about one minute give or take depending on your oven.
Garnish with the chopped thyme and serve immediately. Enjoy!