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.
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