Skip to Content


Baked Brie Bruschetta
  • Prep
    15 minutes
  • Total
    30 minutes
  • Serving
    4 - 6

Baked Brie Bruschetta


  • 1 (300 g)  Alexis de Portneuf Belle Crème cheese
  • 3 Italian tomatoes, finely diced
  • 1 French shallot, finely chopped (or ¼ onion)
  • 20 g (½ cup) chopped basil
  • 10 ml (2 tsp) balsamic vinegar
  • 1 clove garlic, finely chopped
  • 1 whole garlic clove
  • 1 baguette, cut into thin slices approximately ½ inch thick
  • 45 ml (3 tbsp) olive oil
  • Salt and pepper


  1. Preheat the barbecue to medium-high heat and oil the grill. Alternatively, preheat the oven to 180 °C (350 °F).
  2. Place cheese on aluminium foil to cook on barbecue or on a baking sheet for the oven. Set aside.
  3. In a bowl, mix together the tomatoes, shallots, basil, balsamic vinegar, garlic and 15 ml (1 tbsp) of olive oil. Season with salt and pepper.
  4. Spread the tomato topping on top of cheese. Cover and cook on the barbecue or in the oven for about 15 minutes or until cheese is melted.
  5. Meanwhile, place bread slices on a baking sheet. Brush with 30 mL (2 tbsp) olive oil. Cook on the barbecue or in the oven for 10 minutes or until the croutons are lightly toasted. Rub one side of the croutons with a garlic clove.
  6. Serve immediately with croutons.