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Saturday, September 5, 2015

Buttered Brie + Tomato Toast with Walnuts


My best friend and I are both fans of the blog Half Baked Harvest and send recipe suggestions from her posts regularly. Sara sent me this recipe a few weeks ago and I thought it was a nice end of summer recipe since tomatoes are starting to ripen. Instead of picking-up heirloom tomatoes, I used tomatoes from my parents' garden.

Recipe from Half Baked Harvest

Ingredients:
-4 slices whole grain sourdough bread 
-2 tablespoons butter
-8 ounces brie, cut into 8-12 wedges
-6 fresh sprigs thyme
-1/3 cup toasted walnuts
-honey, for drizzling
-3-4 tomatoes, sliced
-olive oil, for drizzling
-salt + pepper, to taste

Preheat the oven to 450 degrees. Place the bread on a baking sheet and spread a little butter onto each slice. Place in the oven and toast for 3-5 minutes.

Remove from the oven and evenly divide the brie among the toast. Sprinkle with the thyme. Place back in the oven and cook another 5 minutes or until the brie is melted. During the last minute, turn the oven to broil and broil 30 seconds to 1 minute. Remove from the oven.

Sprinkle the toast with walnuts and drizzle with honey. Add the sliced tomatoes and lightly drizzle with olive oil. Season with salt and pepper.








This is a very simple dinner, but it has wonderful flavor. The fresh tomatoes were incredibly juicy and full of flavor. Brie is a pretty mild cheese, but with a distinctive taste, it paired well with the honey and tomatoes. The walnuts added a nice crunch. 

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