by Kathleen Blake | May 21, 2018

Chef Kathleen Blake Shares her Recipe for Heirloom Tomatoes & Creamy Brie

SHARE IF YOU ENJOYED IT

Photography by Libby Volgyes

HEIRLOOM TOMATOES & CREAMY BRIE

Serves 1-2
  • 1 pound ripe heirloom tomatoes
  • 2 tablespoons half-and-half
  • 1/2 cup softened brie cheese, rind removed
  • High-quality olive oil to taste
  • Coarse sea salt to taste
  • Arugula or sunflower sprouts
  • Freshly cracked black pepper to taste

PREPARATION: Slice tomatoes into wedges and rounds. In the work bowl of a food processor puree half-and-half and brie. Smear the brie mixture onto a serving plate. Arrange tomato wedges and rounds on top. Drizzle with olive oil and sea salt. Garnish with greens or sprouts and freshly cracked black pepper.

Read how Chef Blake realized her dream of opening The Rusty Spoon.


Try these recipes from Chef Blake:

Charred Squid Steak & Octopus with Local Romanesco, Sweet Potatoes & Nduja Vinaigrette
JAMISON FARM LAMB SHANK WITH GREMOLATA
Remodeled Cobbler

THE RUSTY SPOON

 — Location —
55 W. Church St.
ORLANDO
 — Hours —
MON.–FRI. 11 A.M.–3 P.M.
NIGHTLY 5 P.M.–10 P.M.
therustyspoon.com