Tomato Toast with Brie by Kathy Gunst


Brie and tomatoes are a winning combination. In this simple, addictive dish, thick slices of crusty bread are smothered with fruity olive oil, topped with sweet, juicy, ripe tomato and topped with thin slices of creamy Brie. The toast is grilled until the tomato just begins to soften and the cheese melts on top. Serve tomato toast for breakfast (with eggs and strong coffee); for lunch, accompanied by a green salad; or as an hors d’oeuvre or first course.

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At a glance
Soft-Ripened Cheeses
6 slices bread, such as a baguette or ciabatta, about 1/4 to 1/2-inch thick
3 tablespoons extra virgin olive oil
1 large, very ripe tomato, thinly sliced
Pinch of salt, or to taste
A few grindings of black pepper
About 12 very thin slices of original or herb Brie, such as Ile de France*

*This recipe also works well with about 1/3 cup crumbled goat cheese


    * Preheat the broiler.
    * Place the bread slices on a broiler pan or cookie sheet. Drizzle with half the oil and place under the broiler for about 1 minute, or until the toast just begins to turn golden brown. Flip the bread over and place a slice or two of tomato on top, sprinkle with salt and pepper, and place 2 thin slices of cheese on top of each toast. Drizzle with the remaining oil. Broil for another minute or two, until the toast begins to turn golden brown, and the tomato is just softening and the cheese is golden brown and bubbling. Serves 3 to 6.

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