PREP/COOK TIME: About 30 Minutes
Makes 8 Servings

INGREDIENTS

Leftover B’Russells Hammond

1 Loaf – Pain Rustique, or French Bread

½ Cup – Crème Fraiche

¼ Cup – Prepared Horseradish

Kosher Salt and Coarse Black Pepper for Seasoning

2 Lbs – Russet Potatoes, Peeled and Quartered

1 (16 Oz) Wheel – Président® Soft-Ripened Brie Cheese

1 Small – Red Onion, Sliced

Extra Virgin Olive Oil

THE NITTY GRITTY

WHITE SAUCE – In a small mixing bowl, whisk together crème fraiche and horseradish till fully blended; season with salt and pepper to taste.

PIZZA – Slice bread lengthwise. Drizzle interiors unforgivably with extra virgin olive oil, and broiled them at high heat—with the rack about 6 inches from the flame—for about 1 minute or so each side. Remove slices to cool and pre-heat oven to 400 degrees. Meanwhile, warm leftover Brussels sprouts in a non-stick pan, with a little bit of water to loosen them up, at medium high heat. Give both slices of toasted bread a schmear of white sauce and place hand-pulled chunks of brie before piling warm sprouts over each pizza; topping them both with sliced red onion. Finally, bake pizzas for about 12 minutes to crisp-up the bottoms before switching over to broil once more at low heat to slightly char-up the tops.

Slice into quarters and serve along-side a simple salad and enjoy.

NOVEMBER 24, 2018