Fall Eats; Buttered Brie and Heirloom Tomato Toast
Sometimes, there is no need to over complicate things. Most of the time, that is. A trio of bread, cheese and tomatoes is undeniably simple, rustic and delicious. An ideal use for late summer garden tomatoes, if you're fortunate enough to have those on hand. If not, fresh heirloom tomatoes from your local market will do the trick.
4 slices whole grain sourdough bread (use gluten free if needed)
2 tablespoons butter or olive oil
8 ounces brie, cut into 8-12 wedges
6 fresh sprigs thyme
1/3 cup toasted walnuts
honey/honeycomb, for drizzling
3-4 heirloom or regular tomatoes, sliced
olive oil, for drizzling
salt + pepper, to taste
Preheat the oven to 450 degrees F.
Place the bread on a baking sheet and rub each slice with a little butter (or you can use olive oil). Place in the oven and toast for 3-5 minutes. Remove from the oven and evenly divide the brie among the toast. Add the thyme. Place back in the oven and cook another 5 minutes or until the brie is melted. During the last minute, turn the oven to broil and broil 30 seconds to 1 minute. Remove from the oven.
Sprinkle the toast with walnuts and drizzle with honey and or spread with honeycomb. Add the sliced tomatoes and lightly (very lightly!) drizzle with olive oil. Sprinkle with salt + pepper. Eat!
Recipe and photography via Half Baked Harvest