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Onion, Garlic & Brie Bruschetta

 Onion, Garlic & Brie Bruschetta
This rich, sweet appetizer is party-perfect. The roasted garlic flavor is a real treat. Carole Bess White, Portland, Oregon
42 ServingsPrep: 45 min. Broil: 5 min./batch


  • 2 whole garlic bulbs
  • 3 tablespoons olive oil, divided
  • 1 large red onion, halved and thinly sliced
  • 4-1/2 teaspoons sugar
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 French bread baguette (10-1/2 ounces), cut into scant 1/2-in. slices
  • 1 pound Brie cheese, rind removed, thinly sliced
  • Minced fresh thyme, optional


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut tops off of garlic bulbs. Brush with 1 tablespoon oil.
  • Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35
  • minutes or until softened. Cool for 10-15 minutes.
  • Meanwhile, in a large skillet over medium heat, cook and stir the
  • onion, sugar, vinegar, salt and pepper in remaining oil for 15-20
  • minutes or until very tender and browned.
  • Place bread on ungreased baking sheets. Broil 3-4 in. from the heat
  • for 3-4 minutes or until edges are lightly browned. Squeeze softened

2 of 2

Onion, Garlic & Brie Bruschetta (continued)

Directions (continued)

  • garlic into a small bowl; mash with a fork. Spread over toast. Top
  • with cheese and onion. Broil 3-4 in. from the heat for 2-3 minutes
  • or until cheese is melted. Sprinkle with thyme if desired. Yield:
  • 3-1/2 dozen.
Nutritional Facts: 1 appetizer equals 73 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 126 mg sodium, 6 g carbohydrate, trace fiber, 3 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer