Monday, November 19, 2012

May I Suggest...

I know Thanksgiving is only a few days away. So, of course, I'm not going to suggest you make anything other than what you were planning to make. Which is probably roasted turkey, mashed potatoes, stuffing, gravy, cranberry sauce, some greens, and (without a doubt) pumpkin pie.

But may I suggest a really unusual but nothing-less-than-mouthwatering appetizer to start things off?

It's Nolan Konkoski's Bacon, Brie, & Peach Toasts from my book. To die for. Really.

It's simple to prepare (i.e., you can make it in a jiffy, right before your guests arrive, without even breaking a sweat). It's complex in nature (i.e., salty, sweet, crunchy, and creamy -- all in one bite). And it's impressive to serve (i.e., you'll wow everyone, including Aunt Martha!).

So, here you go, folks. Enjoy! And Happy Thanksgiving.

Nolan Konkoski, chef/owner of SOHO Kitchen & Bar

8 slices center-cut bacon
1/2 cup peach preserves
8 (1/4-inch-thick) slices French baguette, cut crosswise
5 ounces mild Brie cheese (such as D'Affinois), cut into 8 thin pieces, rind removed if desired 
  1. Preheat the oven to 450 degrees. 
  2. Saute the bacon in a skillet over medium-high heat until just beginning to crisp. Transfer to paper towels to drain. (Discard the bacon grease.)
  3. Spread 1 tablespoon of the preserves over one of the baguette slices. Top with a piece of bacon, add a piece of Brie, and place on a baking sheet. Repeat with the rest of the baguette slices.
  4. Bake for about 4 minutes, or until the Brie begins to melt and the bread is just toasted. Serve warm.

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