Ingredients:
6 French bread rolls
5 large garlic cloves
1 tbsp. lemon zest
1/2 lb brie (cut off rind)
2 Tbsp extra virgin olive oil
1/4 cup dry white wine
2 anchovy fillets, cut into 1/4" pieces
2 tbsp rosemary sprigs (do not chop)
1 tbsp buttermilk
3 Roma tomatoes
6 small Serrano chilis
1 tsp whipping cream

How to make this recipe:
In medium saucepan, bring 2 quarts water to boil. Add bread rolls and stir for 30 seconds. Remove from water immediately. Set aside to dry for 3 hours.
In small mixing bowl, combine lemon zest and Brie (cut into 1/4" pieces) and mix until zest is evenly distributed. Coat dried rolls with cheese mixture. Set cheesy rolls in 9" greased baking pan. In medium sauce pan, stir olive oil, wine, and anchovies together and heat over medium flame. Saute anchovies for 2-3 minutes and remove from heat. Add rosemary, buttermilk and tomatoes (whole) and stir. Place pan back on high flame and wisk in whipping cream for 3 minutes. Be very careful not to scrape the tomatoes. It is very important that the juices do not mix with the ingredients. Remove from heat, and pour mixture over cheesy rolls.

Put in 400 degree F preheated oven for 20 minutes.

Remove and place one cheesy roll on each plate with a serrano chili on top of each roll. Serve hot! Prep time: 3.5 hours

Serves 6.

Recipe from: jenchef37