Cooking in Pajamas

What should you do with the abundance of summer tomatoes that are about to flood the farmer's markets and your home gardens?  There are tons of options to choose from.....make a sauce, soup, sandwiches, bruschetta, salsa, or my favorite...roast them.  Don't think of the sun-dried tomatoes that became so popular in the 80's, these are completely different.  Roasting brings out the natural sugars and magnifies the tomato flavor, so even if your tomatoes are less than perfect, roasting them is very forgiving.

I have already made these twice this week.  Once I served it over grilled Italian bread that I had placed a wedge of brie over.  The next time, I poured the tomatoes and the juices over grilled chicken and rice.  I always make extra, because they store well in the refrigerator, and you can use them the next day on a salad or on a sandwich.

This appetizer is so simple and easy to make, yet it is elegant and delicious.  Perfect for a family dinner, perfect for a dinner party, or to treat yourself.  This is why I love Tyler Florence.  Even though this recipe contains only 5 ingredients (plus salt and pepper), it has tons of flavor in every bite.  Crunchy grilled bread, creamy brie, tart tomatoes.... I don't even want to categorize it as an appetizer, because I would have this as a light lunch or supper, with a salad, or a bowl of soup, or even serve it for brunch.  Just looking at the photo is making me want some more!

Grilled Brie and Tomato on Crusty Bread

courtesy of Tyler Florence, Food 911

1 pint cherry tomatoes

2 T. EVOO

kosher salt and fresh ground pepper

3 T. unsalted butter *

6 (1/2-inch thick) slices crusty bread (French bread worked beautifully)

1/2 # brie (I used a triple cream)

Heat the broiler.  Put the cherry tomatoes on a baking sheet, drizzle with EVOO, and season with salt and pepper.  Broil until they burst and set aside.

Butter the bread on both sides and top each with several slices of brie.

Broil until the cheese is bubbling and slightly browned.  Top with the tomatoes and serve immediately.

***Although these were amazing, the second time I made these, I left out the butter.  The brie certainly provided plenty of flavor (not to mention fat and calories), and the butter made the toast almost, too oily for my taste.  Since there was plenty of extra liquid on the sheet pan from roasting the tomatoes,  I brushed the liquid from the bottom of the tomato roasting pan, on the bread, before topping with the brie.  It added extra flavor, and some moisture to the bread under the brie.  This is my preferred method of making this dish.