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