So you’ve made some fresh peach butter. Now what do you do with it?

Well, I’ll tell ya.

First you toast some bruschetta. Then you spread it with melted brie. Next you top it with peach butter. And then you try not to eat your weight in it.

This is one of those dishes that looks and sounds so fancy but is actually simple and easy.

And also yummy. Which is the important thing. But I still love simple meals that are delicious but don’t take all day to make.

It uses only five ingredients: bread rounds, olive oil, brie, peach butter, and black pepper. Better yet, it takes less than 15 minutes to assemble.

And this is way better than just eating your peach butter on plain old toast or biscuits. (Although those options are delicious, too.)

Melted brie is a beautiful thing.

This makes a perfect appetizer or potluck plate for a finger-foods party. Just be sure to make it at the very last minute, because it’s best while still warm.

I mean, it’s good after it’s cooled…but the contrast between the warm brie and the cold peach butter is what really takes it to the next level of amazingness.

 

Here’s the Recipe:

Tools:

– small crock

– baking sheet

– utensils (spoon, brush, spreader)

– small bowl

Ingredients:

– fresh peach butter, preferably chilled

– a wedge of brie

– bread rounds

– black pepper

– olive oil

Instructions:

Slice a loaf of Italian or French bread into rounds. Or you can cheat like I did and buy your rounds pre-sliced. Or you can be really fancy and make your own bread to slice up. Nothing beats fresh homemade bread, but it’s so time consuming that I skipped it this round.

Preheat your oven to 350 degrees F.

Place your brie wedge into a small crock (or any small oven-safe dish) and place in the oven to melt. This will take approximately 10 minutes. It will start spilling out of the edges and looking extra-delicious when it’s ready. The rind will not change very much — you’re looking for the ooey gooey center.

Meanwhile, brush your bread rounds lightly with olive oil and sprinkle with black pepper. Place in the oven with the brie to toast for about 5 minutes or until just getting crisp.

I personally like my bread to retain some chewiness, but if you’re a crunchy-toast person you can let it go longer.

When both the brie and the toast are done, remove from the oven and immediately start spreading the brie over the bruschetta. Don’t skimp! Otherwise the peach butter will overwhelm the delicate flavor of the brie.

Don’t be afraid of the rind, either. It’s slightly stronger taste balances out nicely with the peaches.

Once you have your bruschetta all cheese-ed, spoon the peach butter over the top. Serve immediately while the brie is still warm.

Yep, it’s really that simple! Try it at your next get together, or just the next time you’re hungry. I won’t judge.

Cheers