Sunday, February 07, 2016
Current Weather
Loading Current Weather....
Published: Monday, 8/4/2014 - Updated: 1 year ago


Brie, tomato, and basil sandwiches


The rye bread “pairs beautifully with delicious, creamy Brie,” write the authors of The Ginger & White Cookbook.


Brie, tomato, and basil sandwiches

Slightly adapted from The Ginger & White Cookbook by Tonia George, Emma Scott, and Nicholas Scott, published by Mitchell Beazley.

2 tomatoes, each cut into 5 slices

1 teaspoon olive oil

salt and pepper

1/2 stick (1/4 cup) butter

10 slices of dark rye bread

11 ounces Brie, sliced 1/2-inch thick

few sprigs of baby basil

Put the tomatoes on a plate, drizzle with the oil, and season with salt and pepper.

Butter the bread. Put the slices of Brie on 5 pieces of the bread. Top with 2 slices of tomato and sprinkle with the basil leaves. Top with the remaining bread. Cut in half and serve.

Serves 5.

Recommended for You

Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.

Related stories