ROASTED HEIRLOOM TOMATO SOUP WITH GOAT CHEESE

TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER

CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 5 SERVINGS (2 SLICES EACH)

Ingredients

Rosemary Compound Butter

• 1/2 cup - softened unsalted butter

• 2 tbsp - fresh rosemary chopped fine

• 2 scallions

• 1 tsp - fresh lemon juice • pinch of salt • pinch pepper

Tartine

• 1/4 lb - thinly sliced serrano ham • 8 oz - Marin French Cheese Triple

Crème Brie

• 1 sourdough baguette (10 slices - 1/4” thick each)

Featuring:

MARIN FRENCH CHEESE TRIPLE CRÈME BRIE

SKU # 1008358

Directions

Rosemary Compound Butter

1. In food processor, add scallion and rosemary. Chop for 1 minute.

Add butter slowly and remaining ingredients. Set aside.

Tartine

1. On sheet tray, lay all sourdough bread slices flat and broil in oven for 5 minutes.

2. Remove from oven, spread rosemary compound butter on each tartine, then top with 1 slice of serrano ham and 2 slices of Marin

French Cheese Triple Crème Brie (1/4-inch thick). 3. Place in oven at 375°F, bake for 15 minutes or until brie is melted and golden.

COOKING TIP

• Extra butter can be saved in fridge or freezer and used for sautés or melted on fresh fish!