Author Notes
This is a super simple yet classy appetizer that can only be prepared throughout the summer season when the vines are bursting with plump fresh heirloom tomatoes! —JennT1981
Ingredients
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2
large pineapple heirloom tomatoes, sliced 1/4 inch thick
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2 tablespoons
olive oil
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1 pinch
fine sea salt
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1 pinch
cracked pepper
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2 teaspoons
dried basil
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10
slices sour dough baguette, cut 1/2 inch thick
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2
cloves garlic, peeled
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10
slices brie, cut 1/4 inch thick
Directions
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Preheat oven to 375 degrees F.
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Place tomato slices on a lined and greased baking sheet.
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Drizzle with olive oil and sprinkle with salt, pepper and dried basil.
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Roast until bubbly about 10 to 12 minutes.
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In the meantime also toast slices of baguette just until golden but still slightly chewy.
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Rub partially toasted baguette with clove of garlic, top with a slice of both the brie and tomato.
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Return to oven to finish toasting and melt cheese, about another 5 minutes.
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