Grilled Goat Brie Crostini with Olive Tapenade and Avocado

Grilled Goat Brie Crostini with Olive Tapenade and Avocado

1 baguette bread loaf 1
1 wheel, Woolwich Dairy Goat Brie 1
8 oz black olive tapenade spread
2 avocados, cut in small cubes 2
4 oz garlic butter, melted
1 tbsp fresh chopped parsley 15 mL
3 tbsp red pepper or pimento, diced 45 mL

Heat barbeque and spray with non-stick cooking spray.

Place whole goat brie wheel on to grill and cook for 30-45 seconds, turn brie 90 degrees and continue cooking for 30-45 seconds. Turn brie over and repeat step 1 to create diamond shape grill pattern. Remove brie from BBQ and allow to cool completely and refrigerate.

Heat oven to 375ºF. Slice baguette crosswise into 1 inch thick slices and place on to a baking sheet. Brush melted garlic butter on each slice and bake for 5 minutes. Thinly slice brie and place on each piece of bread. Spoon olive tapenade on top. Mix avocado and red pepper together in a small bowl and spoon on top of brie and tapenade.

Sprinkle with parsley and bake for 3-4 minutes. Serve.

Source: Woolwich Dairy