Dinner last night was based on having Brie cheese that needed to be put to use before it went bad. It’s also a salad take on one of my favorite dips (that I’ve posted before). I raided the kitchen and was pretty happy with the end result!
Mix of butter lettuce and arugula
Sliced leftover grilled chicken beast
Instead of dressing I made a bruschetta topping of tomatoes, garlic, green onion, EVOO, balsamic glaze, and s&p.
Sourdough Brie cheese “croutons”.
Broil your favorite bread with sliced brie cheese. Top with kosher salt and cut into squares. Top with julienned basil, more balsamic glaze, and toasted pine nuts.
