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.
