This is a great quick summer toast, combining brie, bread, and tomatoes for the perfect morning flavor combination. Might have to try this before heading out the door for work in the morning here while we’ve still got good tomatoes. 

Heirloom Tomato and Buttered Brie Toast with Thyme and Honey

Ingredients

  • Slices of crusty bread of choice (sourdough, roasted garlic, whichever you like best!)
  • 2 T butter
  • brie, sliced to taste (or in these cute little brie bite sizes that I got from Trader Joe’s)
  • fresh thyme if you have it, otherwise, dried thyme to taste
  • heirloom tomatoes of varying sizes, sliced thin
  • honey and olive oil, to drizze
  • sea salt and pepper to taste

Preheat your oven to 450. Rub the slices of bread with butter, and place in the oven for three to five minutes, until lightly toasted. Layer on the brie and tomato slices, and then return to the oven to cook for five minutes, until the brie is melted and the tomatoes wrinkle slightly. Turn on the broiler for one minute after the brie is melted to crisp it up a bit. 

Then, add your thyme (and oregano, if you’re me), and drizzle with honey and olive oil, and a bit of sea salt and fresh ground pepper. And then, enjoy your quick summer breakfast!

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This salad is the perfect dose of summer. I’ve always had a thing for roasted tomatoes, and being able to do it with heirlooms is even better. And fried halloumi? Oh man, it’s like feta but even better.  …And really, thinking about this more, this could also be a great grilled cheese. 

The best thing I can recommend for this herb wise is to use whatever you have either in your garden, or whatever’s cheapest at the farmer’s market that week. I used oregano, basil, and mint from my garden.

Roasted Tomato and Halloumi Salad
Lasts 3 lunches as a side

Ingredients

  • 2 large heirloom tomatoes, thickly sliced
  • olive oil, sea salt, and pepper
  • 1 block halloumi cheese
  • 1/3 c fresh herbs of choice (I used oregano, basil, and mint)

Preheat your oven to 375 degrees, and line a baking sheet with foil. Place your tomato slices on the sheet, and drizzle with olive oil, sea salt, and pepper.  Roast for twenty minutes, until wrinkly (see pic 2). 

Place a small amount of olive oil in a pan, and heat over medium high heat. Slice your block of halloumi into about six even slices, and add to the pan, frying until golden brown on each side (about three to five minutes). 

Combine the roasted tomatoes and halloumi, toss with the herbs, and enjoy the mouthgasm.