|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