Candied Taleggio Toast with Fried Rosemary and Pomegranates
I feel like there’s always a lull on Christmas Day. The presents have all been opened and it’s not time for dinner yet so everyones relaxing yet, possibly, a bit bored. This dish is the perfect way to get everyone feeling festive again before dinner. The combination of the candied exterior and the warm interior of the toast along with the salty cheese, sweet arils, and earthy rosemary is truly one of my favorite bites! These are the perfect appetizer for my Christmas Shortrib Bolognese or anything you’re making to celebrate the holidays!
Entertaining tips:
You can make the candied toast up to 1 day ahead. Just reheat in oven at 350 degrees for 5-7 minutes to warm. Then add the cheese, arils, and rosemary.
Recipe: Serves 4-6
Ingredients:
1 French baguette, sliced 1/2” thick
1 stick unsalted butter + 1 Tbsp
1/4 cup brown sugar
6-8oz taleggio cheese (you could also use brie)
1 Tbsp fresh rosemary
1/4 cup pomegranate arils
Directions:
1. Place a large cast iron skillet over medium heat. Add butter to melt.
2. Once butter is melted, add brown sugar and stir to combine.
3. Place a single layer of bread in skillet and let caramelize on each side about 30 seconds. Continue flipping for 2-3 minutes so the brown sugar and butter create a candy coating on the bread.
4. Remove from skillet and set aside to cool for 3-5 minutes.
5. While toast is cooling, add 1 Tbsp butter in a small pan and melt over medium heat.
6. Add rosemary to the melted butter and fry for about a minute or so then remove from heat.
7. Once the toast is cool to the touch, spread a generous amount of cheese on each piece of toast.
8. Sprinkle arils on top of cheese and top with fried rosemary.
9. Serve warm and enjoy!
