June 27, 2016
1Pre-heat the grill to high and toast the bread on one side.
2Rub the untoasted side with the garlic and brush over the olive oil.
3Arrange the beetroot wedges on the toast and lay over the slices of brie.
4Grind over freshly ground black pepper to taste and place back under the grill.
5Cook until the cheese is hot and bubbling.
6Serve immediately with a green salad.