Foodie Fridays: Brie Bruschetta
Summer’s here. Have you noticed? After a week of upper 90′s and the occasional 100+ degree day, it’s certainly gotten my attention. Luckily there’s something else that’s grabbed my attention lately – beautiful, ripe tomatoes fresh off the vine.
After a long day at work, with sweltering heat knocking at the door, we often opt for easy, antipasto-type dinners. Salami or prosciutto, olives, artichoke hearts, some good cheese and, of course, bread (hey, everything in moderation!). And sometimes… sometimes we take cheese and bread to a whole new level and we make this brie bruschetta. It’s a perfect, easy dinner; but it’s also an impressively easy appetizer. Want to kick this up a notch? Drizzle it with a little good, aged balsamic vinegar.
It’s good to have options, right?
6-8 ripe tomatoes, chopped
1/4 cup fresh basil, stems removed and julienned
1 loaf crusty french bread/baguette, sliced 1″ thick
8 oz. brie cheese, thinly sliced
salt and pepper to taste
Combine tomatoes and basil in a bowl and set aside.
Arrange bread slices on a cookie sheet and broil on one side until toasted. Turn slices over and brush the untoasted side with some of the juices from the chopped the tomatoes. Layer slices of brie on the bread and return to the broiler. Toast 3-4 minutes, until cheese is melted (monitor closely so they don’t burn).
Top with the chopped tomatoes and sprinkle with salt and pepper to taste. Serve immediately.