One summer evening, with lots of tomatoes picked from my garden, I decided to combine them for this fabulous bruschetta recipe. It was our whole meal, along with some wedges of juicy, sweet cantaloupe. For a four ingredient recipe, add some fresh torn basil leaves.
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 loaf crusty french bread, sliced 1" thick
- 6-8 ripe tomatoes, chopped
- salt and pepper to taste
- 8 oz. brie cheese, thinly sliced
Preparation:
Under broiler or on grill, toast one side of the french bread slices. Turn slices over. Brush the untoasted side with some of the juices that result when you chop the tomatoes. Layer slices of brie on the bread. Return to broiler or grill and toast 2-3 minutes, until cheese is melted. Top with the chopped cold tomatoes and sprinkle with salt and pepper. Serve immediately!
