Time: 15 minutes

Serves: 4

  • 4 ripe tomatoes, sliced
  • 1/2 pound brie, sliced thin
  • Extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 baguette, thick slices cut on the bias
  • Arugula Pesto:
  • 4 cups arugula
  • 1 cup basil
  • 2 cloves garlic
  • 1/4 cup toasted pinenuts
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

GRILLED BRIE AND TOMATO ON CRUSTY BREAD

Recipe courtesy Tyler Florence

Preheat oven to 400 degrees F.

Make pesto by combining ingredients in a food processor and processing until you have a smooth puree.  Add enough olive oil until you get a spreadable consistency.  Season with salt and pepper.

Drizzle the slices of bread with olive oil then top each with a smear of arugula pesto.  Follow that with a layer of sliced tomato and then a piece of brie.  Bake in the oven until cheese has melted and the bread is nicely toasted, about 7 minutes.

Edited: October 9th, 2009