Grilled Brie and Tomato on Crusty Bread
Ingredients
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4 cups arugula
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1 cup fresh basil leaves
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2 cloves garlic, peeled
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1/4 cup pine nuts, toasted
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1/2 cup extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1 baguette, thick bias-cut slices
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Extra-virgin olive oil
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4 ripe tomatoes, sliced
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1/2 pound Brie, sliced thin
Directions
1.
For the Arugula Pesto, in a food processor combine arugula, basil,garlic, and pine nuts and process until mixture becomes a smooth puree. With the motor running, slowly pour the 1/2 cup oil through the feed tube until you get a spreadable consistency. Season with salt and pepper.
2.
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.
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