1 Tbsp (15 ml) butter
1 clove garlic, minced
¼ tsp dried thyme (or 1/2 tsp fresh thyme)
¼ cup finely chopped onion
¼ cup finely diced butternut squash
¼ cup diced red peppers
¼ cup finely chopped apple
1 Tbsp (15 ml) water
1 round (200 g) Canadian brie cheese, divided in half
4 - 6 cups cubes French bread or baguette
1 tsp (5 ml) Maldon Sea Salt or coarse sea salt
1. Preheat oven to 375°F (190°C).
2. In medium saucepan, melt butter over medium heat. Add garlic, thyme, onions, squash and peppers; sauté for about 5 minutes or until lightly browned. Add apple, sauté 2 minutes. Stir in water and sauté for about 8 to 10 min or until squash is tender and liquid has evaporated.
3. On large ovenproof platter, arrange Canadian Brie halves (semi-circles) with backs touching and cut edges facing out; spoon vegetable mixture on top of each half. (Make ahead: Cover and refrigerate, for up to one day, bring to room temperature before baking or allow extra time for melting). Bake for 8 to 12 min or until the cheese melts and spreads across the platter. Remove from oven; place half of the bread cubes into melted cheese and sprinkle with Maldon salt (see note). Serve immediately with remaining bread in a basket alongside the platter with knives to spread once the cheese sets.