Recipe: fried brie with beetroot relish and gluten-free bruschetta toasts

This gluten-free dish serves as a tasty starter to any meal.

bruschetta

by Closer staff |
Published on
  1. First of all, to make the bruschetta toasts, pre-heat the grill to high. Thinly slice the Newburn Bakehouse sub rolls and brush both sides with olive oil. Sit on a baking tray and grill on both sides until lightly golden.
  1. For the relish, simply mix everything together and season with salt and pepper. Set aside.
  1. For the brie, remove the crusts from the sliced Newburn Bakehouse bread and blitz in a food processor with the chilli powder and a pinch of salt to a fine crumb consistency. Tip into a shallow bowl. Put the egg into a shallow dish.
  1. Cut the brie into 4 equal size pieces. Dip into the egg then coat well in the breadcrumbs.
  1. Heat the oil in a saucepan or deep fat fryer to 180C. Caution, hot oil can be dangerous if left unattended.
  1. Fry the brie for 3 minutes until golden. Remove with a slotted spoon and drain on kitchen paper.
  1. Serve the fried brie with a spoonful of relish, bruschetta toasts and some rocket or watercress.

Visit www.newburnbakehouse.com for more information.

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