Recipe #85: Brie & Jalapeno Jelly Over Toast

The only thing I could possibly add to my glass of wine, cheese, and carbohydrates is jalapeno jelly. Ever since I was introduced to it as a teenager I have been experimenting with the possibilities of this sweet and salty spread. And while I pretty much enjoy it over poultry and even lamb I prefer to have it over cheese. Most of the time when I'm having a glass of wine I like to have bread of some kind to either dip into cheese or pile high with bruschetta.

So tonight I got some creamy brie to spread on top of my garlic bread slices and then I topped it with the jalapeno jelly. It was light yet very flavorful. And also the kick from jalapeno jelly added a surprisingly nice complement to the Cabernet Sauvignon. I can say with giddiness that Ian usually does not like Brie as it is somewhat of an acquired taste and he's also never really been a huge fan of jalapeno jelly. Well tonight he enjoyed the two ingredients when they were combined...another great surprise!

Ingredients:

* 1 small bag of Whole Clove Garlic Bread Slices
* 1 8 oz wedge of Brie
* 1 jar of Jalapeno Jelly



Cooking Directions:

First preheat the oven to 350 degrees Fahrenheit.

On a cookie sheet add several slices of bread slices.

Then place the cookie sheet in the oven and let toast for about 5-7 minutes.

Remove from the oven and spread a desired amount of brie cheese over the top.

Mmmm

Add a desired amount of jalapeno jelly over the top of the brie cheese.

Serve right away.