• Home
  • Recipes
  • Grilled Roast Pepper and Brie Toasties with “over-the-top” Tomato Sauce

Grilled Roast Pepper and Brie Toasties with “over-the-top” Tomato Sauce

Serves 2
Sometimes a stringy cheesy sandwich is just what is needed -- Now it is also nice to have a little spice, so I like to serve the toastie with a little tomato sauce which has a bit of a “kick” to it. The sauce will keep, sealed in your fridge for up to 7 to 10 days and it freezes very well, so store in small portions and there you have it, a sauce which you could also serve with spaghetti.

20200303 grilled roast pepper brie

For the tomato sauce

1 small red onion, finely chopped
1 clove garlic, chopped
1 to 1½ tsp harissa paste (depending how hot you like it)
400g tinned chopped tomatoes
1 tsp honey
Extra virgin olive oil
Salt and freshly ground black pepper

 For the toasties

4 thick slices white artisan bread
A jar of roasted red and yellow peppers, drained
4 to 6 slices brie cheese
Butter
Basil leaves, to garnish

  1. To make the tomato sauce, heat the a little olive oil over a medium heat in a medium size sauce pan. Add the onions and sauté for 6 minutes until softened but not brown. Add the harissa paste and cook for about 1minute, stir in the garlic and cook for a further 1 minute. Pour in the chopped tomato and honey. Simmer over a low heat for about 20 minutes. Check the seasoning, stirring from time to time.
  2. To make the toasties, preheat the grill, butter the bread on one side and toast until golden on both sides. Spoon the roasted peppers onto the 2 pieces of toast place a layer of brie cheese on top. Season with salt and freshly ground black pepper. Place under the grill and melt until golden and bubbling. Remove from the grill, spoon some tomato sauce over the top and sprinkle with a few basil leaves. Place a side of toast on top and slice in half. Serve immediately.
Fine foodCatherine FilvioGood living

Contact

Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Follow us

Catherine on Twitter

Location