Brie and Brown Sugar Tartine

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Brie and Brown Sugar Tartine
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Makes: 4 servings adjust
"Tartines are French open-faced sandwiches. What recommends them most is their bread-to-topping ratio. Often, a slice of good Poilâne bread is spread lightly with soft, country butter, and topped with a simple single layer of smoked salmon, saumon fumé, or a salami, like Rosette de Lyon. Good bread, highlighted with an excellent accent. C'est tout. Et ça suffit."

Directions
 

Step 1

Preheat your broiler.

Ingredients

  • 4 slices Artisan White Bread, rustic, like Boule
  • Unsalted Butter, for bread, room temperature

Step 2

Spread the slices of bread lightly with butter on both sides. Place the bread on a baking sheet, and slide under the boiler, just one or two minutes per side, or until the bread is lightly toasted and slightly crunchy on both sides.

Ingredients

  • 1⁄2 pound Brie, sliced
  • 6 tablespoons Light Brown Sugar

Step 3

Remove the bread from the oven, leaving them on the baking sheet. Divide the brie slices over the four slices of bread, and then top with the sugar.
 

Step 4

Use a crème brûlée torch to melt the brie and caramelize the sugar. Serve immediately, with some walnuts and grapes on the side.
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