No doubt it must be the most well known version of served bruschetta. During this time, in autumn and winter it’s not sold those deliscious and sweet, sun-ripened tomatoes like in summer. So currently I use canned dried tomatoes but it isn’t so yummy unfortunetly.
1 psc baguette
1 canned dried tomatoes
freshly grounded pepper, basil leaves
Just like by earlier recipes, slice the bruschetta and toast it.
Sprinkle the toasted bruschettas with oil of the tomatoes. Place the dried tomatoes and brie cheese on the bruschettas.
Finally add some freshly grounded pepper, walnut and some leaves of basil.