Saturday, October 23, 2010

Forbidden & Fermented on Toast

Here is your 2nd recipe from Gooseberry Patch Halloween Cookbook: Forbidden & Fermented on Toast. These were very tasty and would be perfect for an appetizer for any Halloween Bash.

Forbidden & Fermented on Toast

1 baguette, cut into 1/4" thick slices
1/2 cup brown sugar, packed
1/2 cup chopped walnuts
1/4 cup butter, melted
13.2 oz pkg Brie cheese, thinly sliced
2-3 Granny Smith or Braeburn apples (or whatever kind you like)

Arrange bread slices on an ungreased baking sheet; bake at 350 until lightly toasted. Set aside.

Mix together sugar, walnuts and butter. Top each slice of bread with a cheese slice, an apple slice and one tsp of the brown sugar mixture. Bake at 350 for 3 to 5 minutes, or until cheese melts. Makes about 2-1/2 dozen.


  1. Looks yummy, I love cheese and apples together. Such a great idea to cook out of the gooseberry patch cookbook; I've been wanting to do a similar theme and have loved following yours!

    Thank you for linking this to Gold Star Wednesday!

  2. These sound lovely - walnuts and apples are so delicious with Brie!


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