Blood Orange and Brie Crostini

March 13th, 2011

This was an experiment, and I wasn’t sure how it’d turn out, but it was great!

Blood Orange Vinaigrette

Juice 1 blood orange and measure amount of liquid
Measure double that amount in olive oil and add to orange juice
Add a pinch of salt and pepper
Add a teaspoon or so of vinegar (I found ponzu (Japanese citrus) vinegar in the cupboard and it worked great)

Whisk all of these together and refrigerate until needed.

Blood Orange Crostini

Peel a blood orange and divide into it’s natural sections, removing as much pith as possible. Count the sections.
Cut a baguette on the diagonal into as many slices as you have orange sections
Brush baguette slices with olive oil and toast until they begin to brown around the edges
Cut brie into 1/2” slices and cut to fit onto toast pieces.
Heat toasts again until brie begins to melt
Top each toast with a section of blood orange
Whisk up vinaigrette if separated and spoon over each orange slice
If desired, top with a few grains of fleur de sel.

Note: This makes more than enough vinaigrette. I only did this with one orange on the crostini as it was an appetizer for just two of us. Can be multiplied.

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