• 1. Mince the onions and sauté them with olive oil. Let Cool.
• 2. Sauté the bacon until the fat has rendered; drain and cool.
• 3. Spread 2 tablespoons of crème fraiche per dough and add onions and bacon.
• 4. Top with 3 slices of brie and bake at 450° F until the dough is crispy.
• 5. Decorate with minced scallions. Slice and serve.

Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines, Shrimp Wrap on Basil