Grilled Brie and Tomato on Crusty Bread


Another awesome recipe from Bridgeford House Bed and Breakfast












1 pint cherry tomatoes
2 TB extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 TB unsalted butter, softened
6 (1/2 inch thick) slices crusty bread
1/2 pound brie, sliced thin

Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.

Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling an slightly browned. Top with the tomatoes. Serve immediately.

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