Brie-Brioche Toast

 

1 (12-oz) pkg soft brioche baguette

½ cup salted butter, melted

1 (12-oz) pkg thick-sliced bacon, chopped

1 (8-oz) pkg sliced mushrooms, chopped

4 cloves garlic, minced

1 T. chopped fresh thyme (plus more for garnish)

1 (8-oz) round brie cheese, thinly sliced

½ (4.3-oz) container pomegranate arils

 

Preheat oven to 400°F. Cut baguettes into ¼-inch-thick slices. Place on a large baking sheet; brush with melted butter. Bake 10 minutes or until browned and crisp. Meanwhile, cook bacon in a large skillet over medium heat until crisp, drain, reserving 2 T. drippings in skillet. Cook mushrooms and garlic in hot drippings in skillet over medium heat unril browned and tender. Stir in thyme and crumbled bacon. Adjust oven temperature to broil. Place brie slices on toasted brioche. Broil until cheese is melted. Spoon mushroom mixture over cheese. Sprinkle with pomegranate arils. Garnish with fresh thyme. Serve immediately.