The creaminess from the brie cheese, the freshness and acidity from the tomatoes, topped on toasted French baguette; this appetizer is definitely a crowd pleaser!

This recipe is inspired by the restaurant I went to called Pastiche Modern Eatery. I tried their "Brie-schetta" and let me tell you, I was blown away by how perfect the combination of brie cheese and tomato topping was. Bruschetta is an appetizer I make very often, so I decided to use my recipe in addition to the brie cheese. I hope you guys enjoy it as much as I do!


  • 1 1/2 cup (225 g) grape tomatoes (around 28), halved OR 3 roma tomatoes, diced
  • 6 large basil leaves, chiffonade
  • 3 medium size garlic cloves, minced
  • 2 (30 mL) tbsp extra virgin olive oil
  • 1/2 tsp + 1/2 tbsp of balsamic vinegar, add more if needed
  • Salt and pepper to taste
  • 1 demi loaf of French baguette
  • Reduced or full fat brie cheese


  1. Slice tomatoes in half. Toss with extra virgin oil, vinegar, salt and pepper.
  2. Add garlic and basil. Set in fridge for 30 min to 1 hr to let the flavors develop.
  3. Cut the brie cheese and baguette into slices. Place the cheese on top of the baguette and bake in oven until cheese is melted.
  4. Put the tomato topping on top and serve!