DINNER TONIGHT

Brie, tomato, and basil sandwiches

8/4/2014

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.