Brie and Tomato Toastie

When I studied abroad in England, I would go to Cafe Pembroke many afternoons to get a toasted brie and tomato sandwich.  I'd venture down to the banks of the River Cam with my books and "toastie" (as the English would call it) and enjoy this delicious combination of warm brie, sweet tomatoes, and crusty baguette.   Recreating this classic when I returned home, with the addition of a dash of homemade pesto, brings me right back to Cambridge, England!

Ingredients (1 baguette can feed about 3 people or be cut into small appetizer portions)

*1 baguette, french or sourdough, sliced horizontally

*2-3 ripe tomatoes, sliced

*2-3 Tbs. pesto (spinach or basil, recipe on blog)

*4 ounces sliced brie

*Salt and Pepper

Directions

1.  Spread pesto on both sides of sliced baguette.

2.  Places several slices of brie on the bottom slice on top of the pesto.

3.  Add sliced tomatoes on top of the brie and sprinkle with salt and freshly ground black pepper.

4.  Top with additional slices of brie and place the top slice of baguette on top.

5.  To toast, there are several option.  You can toast in the oven at 375 for about ten minutes until the brie is melted and the bread is crusty.  Or you can place in a panini press or George Foreman grill for a few minutes until the bread is golden and the cheese is melted.

6.  Slice in three or in nine small appetizer-sized sandwiches.  Enjoy...perhaps by the River Cam if you can! :)

The Original (Picture Below)

The River Cam