Ingredients
4 slices thick cut rustic bread
2 cloves garlic, bruised (see tips) & cut in ½
2 tbsp extra virgin olive oil
1 tbsp SIDS RASPBERRY VINEGAR
400g cooked beetroot, cut in thick rounds
200g brie, cut into slices
SIDS SALT & PEPPER to taste
Directions
Pre-heat the grill to high and toast the bread on one side. Rub the untoasted side with the garlic and brush over the olive oil. Dip the beetroot rounds in SIDS RASPBERRY VINEGAR then arrange on the toast and lay over the slices of brie. Sprinkle with SIDS SALT & PEPPER to taste and place back under the grill. Cook until the cheese is hot and bubbling. Serve immediately.
