Grilled Brie and Heirloom Tomato Bruschetta!
The 2nd meatless Monday recipe I’ll be posting today may just be the most simple yet delicious appetizer I have ever come up with! Grilling the Brie makes it extra creamy and adds a nice layer of smokiness to the rind. Placing a couple thinly sliced heirloom tomatoes on top of the grilled baguette puts this recipe over the top!
1 French baguette
1 whole wheel of Brie cheese rind on
1-2 thinly sliced heirloom tomatoes – for this recipe I used 1 Mr Stripey and 1 Cherokee purple. They both were delicious but the sweetness of the Mr Stripey worked best in this recipe.
As I noted above this recipe is unbelievably simple for how amazing it tastes, and trust me this is one that will wow your guests with very little work on your part!
Heat your grill to medium heat, not quite as hot as you’d have it for steaks or burgers but close.
Spread olive oil liberally over the entire wheel of cheese then add fresh cracked black pepper to both sides. After you have the cheese ready slice your baguette on a bias (diagonally) about ¼+ inch thick. Then lightly pour olive oil on the bread followed again by some pepper.
The bread and the cheese should both take about 2 minutes per side so you can put everything on the grill at once. I like to close the grill for about a minute to a minute 30 seconds after putting on the ingredients then check on everything. If your cheese has nice grill marks go ahead and flip it along with the bread which should be getting a little blackened and crusty by this point. A good trick I learned with flipping the brie is to use a tongs to pick it up just a little then slide a large spatula all the way underneath and carefully flip.
After flipping everything cook the cheese and bread another 1-2 minutes till the bread is nice and crispy but not burned. The cheese should have nice grill marks and feel very melted on the inside when you remove it.
Once the cheese and bread are done simply layer a couple thinly sliced tomatoes on top and add some of the delicious gooey brie!
If you’re a garlic fan try rubbing a fresh garlic clove on the bread as soon as it comes off the grill. The clove will melt like butter on the hot bread and add another delicious layer of flavor!