Grilled Brie and Tomato on Crusty Bread for Tyler Florence Fridays

This is a short and sweet Tyler recipe this week; so simple it almost doesn't even need a recipe, but incredibly good. His Grilled Brie and Tomato on Crusty Bread is easy and makes the most of the fresh, local cherry tomatoes I picked up at the farmer's market this week. I did omit the butter Tyler called for; with good bread, creamy Brie and the wonderfully sweet little tomatoes, it simply didn't need it or the extra fat and calories. Topped with some cracked ground pepper and flaky sea salt, they were the perfect lunch with a cup of soup. 

You can find the recipe, from Tyler's Food 911 show at the Food Network site here.

Grilled Brie and Tomato on Crusty Bread
Food 911, Tyler Florence
(Makes 6 Servings)

1 pint cherry tomatoes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, softened
6 (1/2-inch thick) slices crusty bread
1/2 pound brie, sliced thin
Directions
Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside.

Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately.

Notes/Results: Delicious! A great combination of textures, the crusty bread, creamy, nutty Brie and the tomatoes, broiled until they split and all of their flavor comes through. I added a few flakes of what is probably my favorite salt, (Although with my vast and beloved salt collection this is a bit like picking a favorite a favorite child), Halen Môn.


If you aren't familiar, Halen Môn is a wonderful handmade sea salt from the waters around the Welsh Isle of Anglesey and has a crisp, flaky texture and fresh taste. Just a few flakes give a crunchy little burst of flavor--Yum! I served a few of these for a light lunch with a bowl of a light, cold soup (more on the soup on Sunday of course), but they would also be a great, elegant appetizer. A keeper recipe. 

You can find out what the other Tyler Florence Friday participants selected as their recipes this week and see what they thought of them by heading to the TFF website here.