BRIE AND SMOKED SALMON BRUSCHETTA

(Courtesy of Theresia Brannan, owner of East West Catering)

Ingredients:

1 French baguette
3 cloves of garlic
½ cup virgin olive oil
Sea salt
½ cup chopped fresh basil
5 Roma tomatoes, deseeded and cut into small pieces
Small wedge of Brie (about 6 oz)
1 pack presliced smoked salmon

Directions:

Crush garlic, remove skin and cut off woody tip. Chop until fine. Place half the garlic in a medium bowl. Place the rest on a plate and soak with ¼ cup olive oil. Add a pinch of salt. Set aside.

Chop basil and tomatoes (drain off excess liquid from tomatoes) and put into the bowl with the garlic. Mix well and refrigerate.

Cut baguette diagonally into slices about half an inch thick. Brush bread with the olive oil in garlic on the plate. (Any of the oil mixture left over after this step can be added to the tomato mixture.) Slice Brie into ¼-inch strips. Put baguette slices onto a cookie sheet, place Brie strips onto the baguette and put it under the broiler for 2 to 3 minutes or till the Brie melts and the baguette slices start to brown. Remove from oven. Spoon bruschetta (tomato mixture) onto the baguette slices. Place a slice of smoked salmon on the baguette. Serve immediately.