A tasty and quick to prepare lunch, with beetroot and brie.
|4 slices thick cut rustic bread|
|2 cloves garlic, bruised & cut in half|
|2 tbsp extra virgin olive oil|
|400g Red Wine Vinegar, Sweet Chilli from the infused beetroot ready-to-eat range or Vacuum Pack Beetroot|
|200g brie, cut into slices|
|Freshly ground black pepper, to taste|
What to do:
- Pre heat 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.
Cook’s Tip: If you can’t get your hands on Red Wine Vinegar or Sweet Chilli then Vacuum Pack Beetroot will work perfectly in this dish.