Tomato, Basil, And Brie Baguette Recipe

Preheat and prepare baguette

Preheat the oven to 375°F (190°C). Using a serrated knife, slice the baguette in half lengthwise so you have a top and bottom. If desired, trim the interior soft crumb slightly to make room for fillings but leave enough for structure.

Prep the Brie

Trim the rind from the Brie if you prefer less chew (optional). Slice the Brie into 1/4-inch (6 mm) slices or break into even pieces so it will melt uniformly. Reserve.

Slice tomatoes and basil

Core and slice the tomatoes into 1/4-inch (6 mm) rounds. Stack basil leaves and roll tightly, then thinly slice (chiffonade) or leave whole small leaves for layering.

Garlic oil

Mince one garlic clove very finely and combine with 1 tablespoon olive oil. Brush the cut sides of the baguette with this garlic oil (reserve the second clove for finishing). This flavors the bread and prevents sogginess.

Season tomatoes

Toss the tomato slices in a bowl with the remaining 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Let sit for 3–5 minutes to macerate and release some juices.

Assemble and bake

Place the bottom half of the baguette on a baking sheet, garlic-oil side up. Arrange Brie slices evenly across the bread, leaving a small border. Layer the seasoned tomato slices over the Brie in a single layer. Top with basil chiffonade (or whole leaves tucked between tomato rounds). Place the top half of the baguette slightly askew or on the side of the sheet (do not cover). Bake in the preheated oven for 8–12 minutes, until the Brie softens and begins to melt but tomatoes still hold shape. If you prefer melted top and bottom, assemble both halves and bake open-faced, then close to serve.

Finish

Remove from oven. Mince the remaining garlic clove and sprinkle it over the warm tomatoes (or rub the hot bread with the clove for a milder note). Drizzle optional balsamic glaze over the tomatoes and basil. Season with remaining 1/2 teaspoon kosher salt and remaining 1/2 teaspoon ground black pepper to taste. If using, add a handful of baby arugula on top or on the side and a pinch of red pepper flakes for heat.

Slice and serve

Close the baguette (place top on) and press gently. Using a serrated knife, slice into 4–6 pieces. Serve warm or at room temperature so the Brie is creamy but not fully runny.

If serving immediately, toss baby arugula with a small drizzle of olive oil and a pinch of salt and tuck into the sandwich or serve on the side. Sprinkle red pepper flakes lightly over the finished baguette for added heat.