Ciabatta with brie and tomato | Quirina

Ciabatta with brie and tomato

Every Sunday we enjoy our brunch. One time it's simple, the other time it's a bit more extensive. This time it is a simple dish, which is both shocked to serve at brunch and lunch dish. How I make this ciabatta sandwich, you can read in this blog post.

What do you need:

  • 4 mini ciabatta's (can also be used on other pre-baked rolls)
  • 2 packs of brie
  • 2 Tomatoes
  • Garlic powder

Method of preparation

Remove the grate together with the baking tray from the oven. Place the aluminium foil over the baking tray so that the cheese that has melted can fall on it. This doesn't have to, but it does save a lot of cleaning work.

Heat the over to the specified temperature described on the ciabatta package.


Cut the ciabatta in half and place it separately on the bread board. Then cut the brie and tomato into thin slices.

Then lay the first the brie, then the tomato and sprinkle over it a little garlic powder to the desired amount.

Then put a slice of brie over each tomato. Then you put the top of the bun on the brie.

Sometimes it is useful to use a skewer so that the bun does not fall apart. I hadn't done this and that wasn't very smart to do this afterwards.
Put the buns on the grate of the oven, and then put them in the oven. I myself always put the buns in the oven for 2 minutes longer, than the specified time indicated on the package. So that the brie is well melted.

Because I didn't use satay sticks, my sandwich fell apart a bit. Fortunately, it tastes no less delicious. But I really did take this picture very quickly, because I just wanted to start my brunch. In that respect, I'm not a real food blogger, but I do like to share my favorite dishes.

Until next time,


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