Wine-Soaked Blackberry, Brie & Pear Toast

Cook Time
40

Flute bread

Product Image
Goldminer Flute Bread Packaging
Subtitle
NET WT 8OZ (227 g)
Allergens
CONTAINS WHEAT. MAY CONTAIN SOYBEAN, EGGS AND TREE NUTS.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RICE FLOUR, CONTAINS 2% OR LESS OF: YEAST, SALT, WHEAT PROTEIN ISOLATE (WHEAT GLUTEN, PHOSPHATE, LACTIC ACID, SULFITES), MALTED BARLEY EXTRACT, FUMARIC ACID, LACTIC ACID.
Product Category
Specialty
Import ID
1023

Ingredients

  • 1 California Goldminer® Sourdough Flute bread, sliced
  • 1 (8-oz.) round Brie in wooden box
  • 6 oz. fresh blackberries
  • 2 pears, sliced
  • ½ cup Pinot Noir
  • 2 tsp. sugar

Directions

  1. Dissolve sugar in Pinot Noir.
  2. Add fresh blackberries and allow to sit at least 30 minutes (the more time, the better!)
  3. Cut top rind off of Brie and place on flat baking sheet.
  4. Bake Brie at 350°F for 10-12 minutes.
  5. Toast baguette slices.
  6. Top with sliced pear and cover with baked Brie.
  7. Spoon blackberries onto baked Brie. Drizzle wine as desired.
Servings
10
Course
appetizer