Tomatoes, brie and bread are something you will see in our kitchen, they may consider a staple to us. Thus we decided to grab all these ingredients and create a toast for a lazy afternoon. So you see, it’s clear we all need this toast in our lives today. We are hoping that you all have these ingredients on hand so that you can make this toast for lunch, as a snack or even for dinner.
Personally, as mentioned we always have a wheel of brie and a loaf of bread on hand. And the heirloom tomatoes, well we never let those dwindle down to even one before restocking my pantry. We just have to eat them while we can!
Having the right ingredients
One of the beauties of this recipe is how simple it is to make with just four ingredients!
French baguette – Store-bought baguettes can range widely in taste and texture. Choose one that is of the heartier size. You only need a flute-size loaf, so make good use of the rest if you buy a full-size baguette. You can also use another hearty bread or a mini cocktail loaf. Sourdough is another alternative you can use for this recipe.
Heirloom tomato: Choose tomatoes that feel heavy, full of juice and that give ever so slightly. Heirloom tomato varieties can come in so many beautiful colours and shapes but only go for the ones with smooth, taut skin — not wrinkly.
Brie/ Camembert: Surprisingly, Brie cheese is becoming more and more affordable these days. The small wheels tend to be very handy but note that there is a larger proportion of rind in a small wheel as opposed to buying a larger wedge. If you don’t love the rind, you’ll need to trim it off, reducing the amount of usable cheese. A larger wedge may be a better deal for you than a small wheel.
Nuts: We use what we can grab in our pantry which is almond and sunflower seeds. In most of the time we prefer walnut, however, you can grab nuts that you like for a little crunch for the toast.
Brie vs Camembert
If you love creamy, earthy French cheese with a bloomy rind, you’re probably familiar with Brie and Camembert. Spread over a piece of crusty baguette these fragrant cheeses are delicious in the funkiest of ways (which is what we doing here).
The flavour profiles of Brie and Camembert are quite similar. Both are typically described as tasting earthy, nutty, fruity, grassy, and even mushroomy. The variations in taste are subtle, but Brie is milder with a creamy, buttery taste, while Camembert has a deeper, more earthy and intense flavour and aroma.
While both Brie and Camembert are cow’s milk cheeses, though one has a higher fat content. As cream is added to Brie (though not to Camembert), giving it a higher milk fat content, and a creamier texture. So which of these are you a fan of?
How do you make this toast?
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 and thyme leaves. 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.
After it is done sprinkle the toast with nuts (almond and sunflower seeds) and drizzle with honey. Add the sliced tomatoes and lightly drizzle with olive oil. Sprinkle with salt and pepper. Now you can enjoy them!
Enjoy the toast as soon as you are done. We hope you will enjoy this simple Brie and Rainbow Tomato Toast for a quick lunch.
Brie and Rainbow Tomato Toast
4 slices of french baguette
2 tablespoons butter or olive oil
8 ounces brie cut into 8-12 wedges
6 fresh sprigs of thyme
1/3 cup toasted almond, chopped
1/4 cup toasted sunflower seed
3-4 heirloom or regular tomatoes sliced
honey for drizzling
olive oil for drizzling
salt + pepper to taste
- Preheat the oven to 300 degrees C.
- Place the bread on a baking sheet and rub each slice with a little butter (or you can use olive oil). Place in the oven and toast for 3-5 minutes. Remove from the oven and evenly divide the brie among the toast. Add the thyme. Place back in the oven and cook another 5 minutes or until the brie is melted. During the last minute, turn the oven to broil and broil for 30 seconds to 1 minute. Remove from the oven.
- Sprinkle the toast with nuts (almond and sunflower seeds) and drizzle with honey. Add the sliced tomatoes and lightly drizzle with olive oil. Sprinkle with salt and pepper.