Griled Brie and Tomato on a crusty bread...

I first saw this recipe on Heather's Blog and had to try it. Heather has a great way of describing food in a way that makes my mouth water.I was not dissapointed. I ended up making basil pesto instead of Arugula, but other than that pretty much followed the directions as posted. Original recipe was from Tyler Florence. You should check out Heather's Blog if you need some inspiration.



Pesto (Gourmet, September 1996)

* 4 cups packed fresh basil leaves, washed well
* 1/2 cup pine nuts, toasted until golden, cooled, and chopped fine
* 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
* 2 large garlic cloves, minced
* 1/4 cup plus 3 tablespoons extra-virgin olive oil

Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.

In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.

1 baguette, thick bias-cut slices
Extra-virgin olive oil
4 ripe tomatoes, sliced
1/2 pound Brie, sliced thin

Preheat grill to medium. Drizzle the bread slices with oil, then grill about 1 minute per side. Remove bread from grill. Spread each slice with some of the pesto. Add a layer of sliced tomato and a piece of Brie. Grill about 1 minute more, until cheese melts and the bread is nicely toasted.