with Brie Crostini and Truffle Oil
|2||850ml Denninger’s Cream of Mushroom Soup Albert Leap Brie, cut in thin slices|
|1/2||Boulart French Baguette|
Preheat oven to 350oF.
Follow package heating instruction for the soup.
While soup is heating, slice baguette in 1/4 inch slices. Arrange baguette slices on a baking sheet, and brush both sides with truffle oil. Bake until golden about 15 minutes, turning once. Let cool and top each baguette slice with a slice of brie.
Garnish soup with one brie crostini, a drizzle of truffle oil and fresh thyme.