Brie Toast with Truffled Tomato Bruschetta

| September 4, 2012 | 6 Comments

When my kids returned to school last week, there was a moment where the silence of the house settled around me. Everything was so still. The dogs were sleeping. The kids were gone. And the whole lack-of-noise was unsettling. For that moment at least. After a summer of being surrounded by noise and action, the peacefulness wasn’t so peaceful. Each day got a little easier. And now? Oh, the blessing of quiet.

Back to school isn’t just about the kids. Yes, they are the ones who actually have to head back to the classroom with bags stuffed with supplies. But for parents, there is an adjustment too. A homework-helping, study-buddying, early-rising adjustment.

So, if your kids are back to school, maybe you should reward yourself a little. Nothing too fancy, just maybe a special lunch in honor of a smooth transition. And I have the perfect option. Brie Toast with Truffled Tomato Bruschetta. It’s creamy, earthy, sweet joy in a mouthful.

Look, I am not one to make lunch too complicated even though I work at home. But this decadent open-face grown-up grilled cheese is pretty easy, even though it’s totally a treat.

Grab your favorite brie cheese (I leave the rind on!), some sweet local cherry or grape tomatoes, a little basil and some truffle oil. Oh, and don’t forget the crusty bread. Good bread is a must for this.

Stir together the bruschetta ingredients while the bread is toasting with the creamy brie cheese. Then top the toasty brie-covered bread with the bruschetta. I love this open-face sandwich because it’s so simple to make, but tastes really spectacular.

Why not treat yourself?

Brie Toast with Truffled Tomato Bruschetta

Yield: serves 1

Brie Toast with Truffled Tomato Bruschetta

Ingredients

  • 1 4-inch slice of crusty French bread, sliced open lengthwise
  • 1 oz brie cheese, sliced
  • 3/4 cup cherry or grape tomatoes, quartered
  • 1/2 tsp truffle oil (I used white truffle oil)
  • 2 large leaves basil, torn
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 375 degrees. While it's heating, lay the brie slices on the bread and place on a baking sheet. Bake for 8-10 minutes, until the edges are golden. Use a knife to spread the melty brie around a bit.
  2. Meanwhile, stir together the tomatoes, truffle oil, basil, salt and pepper. Let sit while the bread cooks.
  3. Once the bread is ready, plate the two slices and top with all the tomatoes.
  4. Enjoy!
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Category: cheese, lunch, Quick and Easy Recipes, Recipes, sandwich, vegetables, vegetarian

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (6)

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  1. The joys of working from home are precisely these :) When I have time for a bit of a break at lunch time I get the panini maker out and melt something similar to this, accompanied by different things each time. Way back when I lived on my own it would be my breakfast with a nice cup of coffee, surprisingly enough way back then I was about half the size, one of life’s conundrums… go figure!

  2. Kate says:

    I had to work late tonight. By the time I got home, the baby was already in bed. I’d almost forgotten what a quiet house sounds like!

  3. Katie says:

    Glad to read that you are slowly adjusting to the kids going back to school. So true–adjustment for all. This sounds amazing. I love melted brie!

    • Sarah W. Caron says:

      Thank you, Katie! Melted brie is a fav of mine too. In college, one of my roommates and I used to put it on a plate and microwave it until it was all melty and then scoop it up with French bread. Mmm.

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