The creaminess from the brie cheese, the freshness and acidity from the tomatoes, crunch from the 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.I hope you guys enjoy it as much as I do!
- 1 1/2 cup (250 g) grape or cherry tomatoes
- 1/2 cup (15 g) lightly packed sweet basil leaves, chiffonade
- 2 medium size garlic cloves, minced
- 2 (30 mL) tbsp extra virgin olive oil
- 1 or 1.5 tbsp of balsamic vinegar*
- Salt and pepper to taste
- 1 loaf of French baguette
- Reduced or full fat brie cheese, sliced
- Slice tomatoes in half (for the bigger size tomatoes, slice them into quarters) and put into a large bowl. Toss with the extra virgin oil, balsamic vinegar, garlic, basil, salt and pepper. (I used 1/4 tsp of salt)
- Cover and set in fridge for 30 min to 1 hr to let the flavors develop.
- Slice baguette into 1/2" slices.
- In a pan, on medium heat, drizzle some olive oil. Add the sliced baguette. Toast the bread until golden brown on both sides.
- Place the cheese on top of the toasted baguette and broil until cheese is melted.
- Put the bruschetta topping on top and serve!
*** I tried two different types of balsamic vinegar from Trader Joes (Platinum Aged Balsamic vinegar of Modena and the regular Balsamic Vinegar of Modena). The platinum aged vinegar was thicker in consistency and sweet in taste while the regular balsamic vinegar was tangy and consistency was much thinner. I definitely prefer the platinum aged vinegar but the regular is just as tasty.