Earlier in the week I posted about my Roasted Vegetable Soup leftover makeover, and it was fabulous! Hearty and filling, the mashed potatoes added great flavor but also made the soup very filling. I definitely recommend whipping up a batch the next time you have a fridge full of fresh or leftover veggies. There is really nothing quite like a hot bowl of homemade soup!
To go with the soup, I also had some leftover brie cheese from the cheese board and a container of my homemade cranberry sauce in the fridge. I thought a tartine would be perfect. A tartine is just a fancy word for an open faced sandwich. I toasted crusty Italian boule bread in the oven with olive oil, salt and pepper. I then melted thick slices of brie on top, topped it with cranberry sauce, sprinkled on fresh thyme leaves for a pop of flavor, and they were exquisite. These would be great on their own, or for an easy appetizer (who’s having a New Year’s Party?), use baguette bread and turn them into a crostini! The process would be exactly the same, they would just take a little less time to toast. I hope you enjoy – bon appetit!
2 slices Italian boule bread (or any other artisan bread you have)
Salt & Pepper
4-6 slices brie cheese
1/2 tsp fresh thyme leaves
Leftover cranberry sauce
Preheat oven to 350F. Using a pastry brush, gently brush both sides of the bread with olive oil. Season on both sides with salt and pepper and toast the bread on the first side for 5 minutes, or until toasted and slightly browned. Out of the oven, flip the bread over and top each slice with the sliced brie, to cover. Place the tartines back in the oven for another 5 minutes to allow the brie to melt. When the brie is melted and bubbly, remove from the oven and top with 2-3 heaping tablespoons of leftover cranberry sauce on each sandwich. Sprinkle with the fresh thyme leaves and heat in the oven for another 3 minutes to warm the cranberry sauce. Remove from the oven, slice diagonally in half and serve! Enjoy!