We’ve eaten these tomato sandwiches twice in the last week. They’re that good. Better yet, they’re so simple. Jump to the Open-Faced Brie and Tomato Sandwich Recipe or read on to see our tips for making them.
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Quick and Easy Sandwiches with Brie and Tomatoes
Juicy, ripe tomatoes top melted brie cheese. Choose tomatoes that feel heavy, full of juice and that gives ever so slightly. Heirloom tomato varieties can come in so many beautiful colors and shapes, but only go for the ones with smooth, taught skin — not wrinkly.
You can turn this into a full tomato sandwich, but we love leaving them open-faced. We line slices of brie on sliced bread then drizzle with a little olive oil. After some time under the broiler, the bread toasts and the brie melts into the bread.
While this happens, get the tomatoes ready. My best tip for tomatoes is to season them. In fact, I love adding a sprinkle of salt to the slices and leaving them for at least 5 minutes. The salt draws out excess water and makes them taste better.
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Recipe updated, originally posted August 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Open-Faced Brie and Tomato Sandwiches
Choose tomatoes that feel heavy, full of juice and that gives ever so slightly. Heirloom tomato varieties can come in so many beautiful colors and shapes, but only go for the ones with smooth, taught skin — not wrinkly.
You Will Need
4 to 6 thick cut slices rustic bread
5 ounces Brie or Camembert cheese, cut into slices
1 pound tomatoes
Extra-virgin olive oil
Salt and fresh ground black pepper
Move an oven rack about 8 inches from the broiler. Turn broiler to high.
Remove the core and slice tomatoes. Season with salt.
Arrange bread slices on a baking sheet. Broil until light golden brown. Flip the bread then top with slices of the cheese and a drizzle of olive oil. Broil until the cheese melts.
Serve bread topped with tomato slices, a drizzle of olive oil and fresh ground pepper.