We bring together the classic sweet-and-salty harmony of world cuisine with BÄKKER High-Protein Bread. The meeting, on toasted bread, of artisan fig marmalade of a quality worthy of the Globalvore selection and creamy Brie cheese turns an ordinary breakfast or lunch into a luxurious experience like those in French cafés. Thanks to the bread's strong texture, it does not lose its form when the cheese melts, and a high-protein, refined flavor comes out.
Ingredients:
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2 thick slices of BÄKKER High-Protein Bread
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4 slices of Brie cheese (or a quality Camembert)
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1 heaping tablespoon of artisan fig marmalade (or caramelized onion jam)
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1 tablespoon of coarsely crushed walnut kernels or pecans
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1 teaspoon of extra virgin olive oil
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A few sprigs of fresh thyme
Instructions:
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Preparing the Base: Brush a very light coat of extra virgin olive oil on the outer surfaces of the BÄKKER bread slices and place them on a baking tray.
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Marmalade Layer: Spread the fig marmalade in an even, thick layer on the surface of one of the bread slices that will stay on the inside.
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Cheese and Walnuts: Place the sliced Brie on the marmalade. Scatter the coarsely crushed walnuts and the fresh thyme leaves among the cheese.
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Heat Treatment: Close the other bread slice over the ingredients. In an oven preheated to 200 degrees, or in a sandwich maker, bake for 5-6 minutes until the cheeses reach a flowing consistency and the outside of the bread is fully crisp.
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Serving: As soon as you take the toast out of the oven, cut it in half down the middle with a sharp knife. Serve it hot, letting the melting Brie flow slightly.
