Roasted Pineapple Heirloom Tomato and Brie Bruschetta

By • July 29, 2010 • 0 Comments



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

Makes 10 pieces

  • 2 large pineapple heirloom tomatoes, sliced 1/4 inch thick
  • 2 tablespoons olive oil
  • 1 pinch fine sea salt
  • 1 pinch cracked pepper
  • 2 teaspoons dried basil
  • 10 slices sour dough baguette, cut 1/2 inch thick
  • 2 cloves garlic, peeled
  • 10 slices brie, cut 1/4 inch thick
  1. Preheat oven to 375 degrees F.
  2. Place tomato slices on a lined and greased baking sheet.
  3. Drizzle with olive oil and sprinkle with salt, pepper and dried basil.
  4. Roast until bubbly about 10 to 12 minutes.
  5. In the meantime also toast slices of baguette just until golden but still slightly chewy.
  6. Rub partially toasted baguette with clove of garlic, top with a slice of both the brie and tomato.
  7. Return to oven to finish toasting and melt cheese, about another 5 minutes.

Tags: bread, brie, bruschetta

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