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 is an amazing summer dish that I can’t recommend enough, especially now that we’re at the height of tomato season. I originally paired California black figs with this, but now that I’ve tried some more figs, I think that tiger figs might actually have gone better. (I’ve never tried figs before this summer. I’m still learning.)  Throw these roasted tomatoes in with burrata, and the end result is goddamn amazing. 

Marinated Roasted Cherry Tomatoes with Burrata and Toast

Ingredients

  • .25 c olive oil
  • 2.5 c cherry tomatoes of various types, halved
  • 2 T balsamic vinegar
  • sea salt and fresh ground pepper to taste
  • 12 fresh basil leaves, torn
  • dash of thyme (fresh if you have it, dried if you don’t)
  • 3 cloves minced garlic
  • pinch red pepper flakes
  • dried Greek oregano to taste
  • fresh figs, halved, to taste
  • 2-3 balls burrata
  • slices of sourdough, roasted garlic, or crusty bread of choice
  • olive oil and garlic clove for the toast

Preheat your oven to 225, and half your cherry tomatoes. drizzling with olive oil, sea salt, and fresh ground pepper. Slow roast the tomatoes for three hours, until they’re nice and wrinkly and juicy. Then, mix together the olive oil, balsamic vinegar, sea salt and pepper, basil, thyme, garlic, red pepper flakes, and greek oregano. Add in your tomatoes, toss to coat, and marinate for 2-4 hours at room temperature, or just toss them in the fridge to absorb the flavors. 

When you’re ready to eat them, take your slices of bread, rub them in olive oil and a halved garlic clove. Hold your toast over an open flame, or in a grill pan, and heat until it’s lightly charred on each side, about 2-3 minutes a side. 

Slice your figs, layer them in a bowl with the burrata ball, layer the cherry tomatoes on top, and have a piece of toast on the side to dip into all the various juices, and enjoy the resulting amazingness!

The weekend is one of the few times I will do anything that requires any sort of effort for breakfast, as during the weekday, breakfast mostly doesn’t happen.  My wakeup time is timed so that I have enough time to wake up all the way, make myself look decent, and get out the door on time, and unless I have something breakfasty that I can eat at work, I usually don’t eat till a midmoring snack.  Breakfast has become a weekend thing exclusively for me, which means I’m willing to put a bit more effort into making it.

This was a fun little exercise, as I’ve never poached an egg before, but I can say that it didn’t turn out half bad.  Might not have the bread under teh broiler as long as I did next time, and I forgot the cheese, but otherwise, this is definitely something I’d think of making again.

Garlic and Tomato Rubbed Toast with Poached Egg
Makes 1

Ingredients

  • slice roasted garlic bread
  • peeled garlic clove
  • tomato
  • 2 eggs
  • shredded cheese of some sort (original recommends parmesan, I didn’t add any, will likely experiment with what I have in the fridge next time)
  • basil (didn’t use this as fresh basil is fuckass expensive right now)

Take your slice of bread and throw it under the broiler until it gets to your desired doneness for toast.  As soon as it’s done, take it out of the oven, and rub it with your garlic clove. Slice your tomato in half, and then rub half of it against the still warm toast.  

While this is happening, poach your eggs – the trick I used was to put vinegar in teh water, bring it to almost boiling, and put the rings of two mason jars in and crack the eggs directly into the mason rings.  The eggs mostly turned out (see pic 2), though getting them out was a bit difficult.  I recommend a spoon of some sort, and sliding it under the mason jar rings for next time.

Put your eggs on top of the toast, add the cheese and basil if you have it on hand, and boom; utensil free breakfast that’s relatively easy to make, filling, and looks pretty besides.