The news may be grim right now, and it can be difficult to remain optimistic or positive when the world feels like it’s slipping further and further into insanity beyond repair- and as much as I would love to talk politics or address the multiple crisis happening around the globe right now- I instead want to keep things light, and fun, and as stress-free as possible here at “Coffee & Chiffon.”
I’ll save my rants and potentially controversial views for where they belong- at family gatherings and in arguments on social media.
Today, however- I want to share a quick and easy appetizer recipe now that Awards and Super Bowl season is upon us. Granted, The Patriots have been eliminated and I’m still pretty disappointed about it- but that doesn’t mean I can’t enjoy the remaining games and all the food that comes with them.
If you like grilled cheese- this is a pretty great snack to have on hand.
WHAT YOU’LL NEED:
8-10 SERVINGS:
- 2 cups sliced tomato
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Pinch of salt
- 1 loaf crusty bread, thickly sliced
- ⅓ cup olive oil, for brushing
- 10 ounces Brie (or any cheese of your choosing!)
- 4 tablespoons chopped chives
- Freshly ground black pepper
WHAT YOU’LL DO:
1. Preheat the grill. In a large bowl, toss the tomatoes with 2 tablespoons of the olive oil, the balsamic vinegar and salt to combine. Set aside to soften/absorb for 15 to 20 minutes.
2. Once the grill is hot, brush each piece of bread generously on both sides with the remaining olive oil and sprinkle with salt and pepper. Grill the bread until nicely toasted (or charred, if you prefer!) on both sides, about 2 to 3 minutes per side. Cool slightly.
3. To serve, top each piece of bread with 3 mounded tablespoons of Brie and 2 to 3 tablespoons of the tomato mixture. Finish with a sprinkle of chives and black pepper. Serve immediately- and enjoy!
_______________________________
I love Brie cheese. but not so much when it’s melted- so I tend not to grill/char my bread too much to avoid it getting gooey on me- but you can always grill the bread for longer to get it extra hot and crispy if you want.
But the combination of the warm, seasoned bread, the cheese, and the tomato slices that had absorbed the oil and balsamic vinegar was delicious. Much more flavorful than a simple roll with butter or just a few drops of oil on it.
I read another variation of this recipe where the tomato and chives were replaced with sliced strawberries and mint- and I’m absolutely planning on trying that the next time I host brunch with my girlfriends.
xo
Coffee & Chiffon 