Smoked Oyster and Brie Crostini with Roasted Garlic

When we mention to friends that we used to go back country camping and portaging in our younger days (slightly dramatic, I know), they have this look of confusion because they can’t picture us actually camping and roughing it! Well, it’s true – we did use to go portaging in the summer, but of course, we’re not one of those hard core campers because we always had two coolers of food and a variety of beverages (alcoholic and non-alcoholic) with us!  This appetizer is courtesy of our friends who introduced us to back country camping and portaging. I remember the first time I had my first bite of this deliciousness – it was by a campfire and of course, we didn’t have baguettes with us while camping so they served it with crackers! When I got back to the city, I was so in love with this smoked oyster and brie combo that I decided to have this as my lunch everyday that week and switched the crackers to a nice, crusty, toasted baguette! Ever since then, Arkadi and I have been hooked on them.  Most people are a little confused or a little hesitant to try this smoked oyster and brie crostini, but trust us, you will be hooked on them too! Here’s the play by play on how to make this appetizer for you:

 

Smoked Oyster and Brie Crostini with Roasted Garlic

5.0 from 2 reviews

Smoked Oyster and Brie Crostini with Roasted Garlic
 
Author:
Recipe type: Appetizer
Ingredients
  • head of garlic
  • salt and pepper
  • olive oil
  • baguette
  • brie
  • smoked oysters
Instructions
  1. To roast the garlic:
  2. cut the top off
  3. sprinkle with salt and pepper and drizzle with olive oil
  4. wrap in foil and bake at 400 F for 30 mins
  5. To assemble:
  6. cut baguette into ¼” (inch) slices
  7. spread roasted garlic on each slice
  8. top with sliced brie
  9. slightly melt the brie in the oven or toaster oven
  10. then finish off with a smoked oyster or two on each crostini
Notes
We usually use a french baguette for this appetizer, but this time we decided to throw caution to the wind and try a pretzel baguette instead. And guess what? It’s just as good!

 

Comments

  1. says

    I actually didn’t know what portaging was, so I googled it. The first google auto-fill was “portaging in Ontario”. I guess you’re at the portaging hot-spot! I would love to try it sometime.
    And speaking of something that I would love to try, THIS FREAKING APPETIZER! This looks like the most delicious thing ever!

  2. says

    How fancy! I tried my first oyster a few months ago and the texture threw me off. Maybe it will be better smoked.

    PS: I love your cheese board!

  3. says

    Portaging always sounded so romantic until I thought about all the hard work involved. I love camping and especially how food cooked over a campfire tastes so much better than in my kitchen. The truth is probably more that I was completely exhausted and a paper sack with salt on it would taste good. :)

    Your crostini would please every camper I know.

  4. says

    I’ve never done portaging (love the idea of it, though1) but have done plenty of camping. Alas, those days are long behind me — now I’d rent a cabin in the woods rather than pitch a tent. Anyway, really lovely recipe. All the flavors go together so well! Really good stuff — thanks.

    • Sarah & Arkadi says

      Thanks for being honest here! ;) Portaging is when you carry a canoe over the land (island) after paddling for hours and then you have to paddle some more and portage some more to get to the camp site! Fun, eh?!

    • Sarah & Arkadi says

      Yeah, on their own they are a bit too strong for our liking…we like combining them with cheese. Thanks!

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