Best Grilled Brie And Tomato On Crusty Bread Recipes

TOMATO & BRIE FOCACCIA

Tomato & Brie Focaccia image

Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. -Laurie Figone, Petaluma, California

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2-1/2 to 3 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup water
1/4 cup plus 1 tablespoon olive oil, divided
1 can (14-1/2 ounces) diced tomatoes, drained
2 garlic cloves, minced
1 teaspoon Italian seasoning
6 ounces Brie cheese, cut into 1/2-inch cubes
Olive oil and crushed red pepper flakes, optional

Steps:

In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes., Preheat oven to 375°. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes., In a small bowl, combine tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake 25-30 minutes or until golden brown. Place pan on a wire rack. If desired, serve with olive oil and red pepper flakes.

Nutrition Facts : Calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 331mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

GRILLED TOMATO BREAD WITH PROSCIUTTO

Grilled Tomato Bread with Prosciutto image

Provided by Bobby Flay

Categories side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pint cherry tomatoes
Olive oil
Salt and freshly ground black pepper
2 cloves garlic, finely chopped
12 slices French bread, sliced 1/2-inch thick slices
1/2 cup ricotta cheese
12 paper thin slices prosciutto
2 lemons, cut in 1/2

Steps:

Heat grill to high. Toss tomatoes in oil and season with salt and pepper. Place on the grill in a grilling basket and grill until charred and softened, turning a few times, about 10 minutes. Remove to a bowl. Crush the garlic with a little salt to form a paste and add to the bowl with a few tablespoons of olive oil.
Brush bread with olive oil. Season with salt and pepper, and place on the grill. Grill the bread until lightly golden brown on both sides, about 20 seconds per side.
Combine the ricotta with a little olive oil in a small bowl and season with salt and pepper. Mound some of the tomato mixture on the bread. Lay prosciutto on top. Dollop with some ricotta mixture and garnish with lemon juice squeezed over the top.