Apparently, I have a thing for carbs, cheese and butter.
I mean, I already knew this, but I was recently told, “wow, it’s clear you really like cheese”. You know, some people might stop and think about that, maybe reflect, maybe eat less cheese, but me?
I have ZERO shame. Cheese and butter and carbs kind of make my world turn. In that respect, I am most definitely my mother’s daughter. But hey, it’s cool, cause, are you guys hearing all the information that is coming out about cheese and butter not actually being bad for us?!?! If all is true, I am in GOOD shape.
And do you guys see the pretty tomatoes??? That has to mean health food, right??! I certainly think so.
But really, there’s nothing not to love about this piece of toast – brie, honey, walnuts and tomatoes. I don’t think there could be a better combo. I was THIS close to using goat cheese, since I’m currently obsessed with all things goat, but in the end the brie won out. It’s kind of hard to say no to brie, I mean, it is brie.
Oh, and speaking of the goats…I had my first experience milking Tiramisu all by my lonesome over the weekend, and well, I have very mixed feelings about it. You see, milking a goat is a little bit of a process. First you have to get the goat (in my case Tiramisu), bring her down from the field, sanitize yours hand, clean her teats, clean your hands again and then you actually get to start milking. I had a little trouble at first, but I just needed to get in my groove, then I really had the milk flowing….but then towards the end, she started to kick. I think I was just going too slow and she got antsy, but once she got antsy, she pretty much had it with me, so the rest of the milk went onto the ground instead of in the milk jug, BUT, I still got a pretty descent amount of milk for my first try, and I did totally emptied her utters.
I’d say job well done.
Also, if you ever told me I would be milking goats at twenty-one and living next door to my parents I probably would have laughed in your face. It’s funny how life turns out, huh?
But really, the whole owning goats and chickens thing is totally random. No one could have ever guessed that. The cooking thing on the other? People may have been able to guess that, I mean I have been cooking since the age of thirteen, but even then I always said I wanted to be a stylist.
Anyway, not sure how we got so off topic there.
Let me finish telling you about this buttered brie and heirloom tomato toast that I love so much.
It’s pretty much everything my world needs now and forever. Carbs, cheese, heirloom tomatoes and sweet honey.
So I started off with an AMAZING loaf of bread that was given to me as gift. The bread is from a bakery in Boulder and I have been amazed with this loaf since the day I laid eyes on it. It looked like a loaf straight out of a bakery in France. Right away I knew I needed to make toast with it, toast with tomatoes to be specific.
So that’s exactly what I did.
I kept things really simple, because I feel like all toast should be SIMPLE, but, I still packed in the flavor in the form of butter, brie, fresh thyme, honeycomb and the most perfect heirloom tomatoes. It sounds killer, right??
It is, it is.
First up, you’ll need to find a really great loaf of bread. Then lather on some butter and give it a little toasting. Then comes the brie. I left the brie in wedges so you could get nice chunks of brie with every bite. I also added thyme because I love the combo of brie + thyme together. If you don’t have any thyme or you just don’t like it, oregano and or basil will be delicious too. Next comes a little honey. I actually used honeycomb, which is possibly my new favorite ingredient ever. Honey in its purest and most delicious form. Gimme.
And the tomatoes, the tiniest bit of olive oil and a good pinch of salt + pepper.
OH and walnuts, toasted walnuts, they pair perfectly with the honey and brie.
So you see, it’s clear we all need this toast in our lives today. I am hoping that you all have these ingredients on hand so that you can make this toast for lunch, as a snack or even for dinner, hopefully with a fried egg.
Personally, I ALWAYS have a wheel of brie and a loaf of bread on hand. And the heirloom tomatoes, well I never let those dwindle down to even one before restocking my pantry. I just have to eat them while I can, it’s such a short season!
I am little psycho about my staples. It freaks me out when my stock is low, seriously, I like I stress about it.
Buttered Brie and Heirloom Tomato Toast with Honey, Thyme + Walnuts.
Servings: 4 Servings
Calories Per Serving: 437 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 4 slices whole grain sourdough bread use gluten free if needed
- 2 tablespoons butter or olive oil
- 8 ounces brie cut into 8-12 wedges
- 6 fresh sprigs thyme
- 1/3 cup toasted walnuts
- honey/honeycomb for drizzling
- 3-4 heirloom or regular tomatoes sliced
- olive oil for drizzling
- salt + pepper to taste
- preheat the oven to 450 degrees F.
- Place the bread on a baking sheet and rub each slice with a little butter (or you can use olive oil). Place in the oven and toast for 3-5 minutes. Remove from the oven and evenly divide the brie among the toast. Add the thyme. Place back in the oven and cook another 5 minutes or until the brie is melted. During the last minute, turn the oven to broil and broil 30 seconds to 1 minute. Remove from the oven.
- Sprinkle the toast with walnuts and drizzle with honey and or spread with honeycomb. Add the sliced tomatoes and lightly (very lightly!) drizzle with olive oil. Sprinkle with salt + pepper. EAT!!
But hey, then I can also make toast like this on a moment’s notice… and I’m most definitely cool with that!