Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers | How to make Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers

By Naina Puthran  |  24th Jan 2016  |  
4.5 from 2 reviews Rate It!
  • Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers, How to make Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers
Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppersby Naina Puthran
  • Prep Time

    5

    mins
  • Cook Time

    5

    mins
  • Serves

    2

    People

169

2

About Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers Recipe

A beautiful, light and luxurious appetizer with exotic flavors that go really well with a bubbly drink or chilled white wine!

Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers

Ingredients to make Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers

  • 4 Rye Crispbreads (substitute with baguette slices or other bread slices, toasting time will be a bit longer)
  • 10 Cherry tomatoes in various colors, halved or quartered
  • 2 Sweet peppers, chopped
  • 1 teaspoon chopped Red onion
  • 1 small garlic pod
  • 50 grams Brie (I used Brie that had black truffle in it, you can use plain or other flavors)
  • 5 Basil Leaves, sliced thin
  • olive oil to drizzle
  • Salt and pepper to taste

How to make Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers

  1. Preheat the oven to 170 degrees C.
  2. Rub the crispbread or bread slices with the garlic pod and place them on a baking tray.
  3. Top the bread with tomatoes, peppers and onion.
  4. Crumble the brie over the slices.
  5. Sprinkle over the basil. Add salt and pepper to taste. Drizzle with Olive oil.
  6. Place them in the pre-heated oven and toast for 5 minutes. If using bread slices, toast till the bread crisps up.
  7. Serve immediately!

My Tip:

For best taste serve these with a cold glass of pinot grigio or a prosecco aperitif.

Reviews for Rye Crispbread Bruchetta with Truffle Brie and Sweet Peppers (2)

Anil Dogra2 years ago

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Sheeba Bedi3 years ago

such a beautiful recipe! and your pictures are gorgeous my dear :D
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