Creamy Brie Toasts with Delicata & Salsa Verde | Laura Chenel
As a writer for the San Francisco Chronicle’s James Beard Award-winning Food team, Sarah Fritsche reported on the Bay Area’s obsession with all things…
Ingredients
- 2 cups roughly chopped Italian flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 2 cloves garlic, divided
- Zest and juice of 1 lemon
- 3/4 cup olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- 1 small (14oz.) delicata squash, halved, seeded, and sliced to 1/4" thick
- 4 slices (1/2" thick) rustic country-style bread
- 1 round (5oz.) Laura Chenel Creamy Brie , cut into 12 slices 1/4" thick
- 3 tablespoons toasted pumpkin seeds
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