Butterfly Meadow Bridal Shower
Pots of Gold Brie with Salad
6 medium vine-ripened tomatoes, diced and briefly drained
Small handful of fresh basil leaves, chopped
Sea salt and freshly ground black pepper
Extra-virgin olive oil
4 cups salad leaves (arugula, watercress, red lettuce, sorrel, ext.) washed and dryed
White wine vinegar
1 Baguette (French Bread), pide (flat Turkish bread) or ciabatta loaf (slipper-shaped sourdough loaf)
2 large cloves garlic, peeled
Small camembert or brie cheeses (1 per person), at room temperature
Make a simple tomato salad with diced tomatoes, chopped basil and a little salt, black pepper, a few squirts of lemon juice and a good sousing of olive oil.
Dress salad leaves with a splash of vinegar, salt, black pepper and a little olive oil.
Slice the baguette, pide or ciabatta and toast pieces over a barbecue grill rack. As they are done rub them, one at a time, with a whole garlic clove. Season with a little sea salt, then stack them one on top of the other.
When both salads and bread are ready, cook cheeses. Place them on an oiled grill rack over medium heat. Cook for about 5 minutes or until lightly colored, then turn them over carefully and cook on the other side for a few minutes until cheeses feel soft and runny when gently squeezed around the waist. Carefully transfer cheeses to individual serving plates. To eat, make a shallow cut on top of cheese and party peel back skin. Dunk bread in melted cheese and go for it! Serve the salads on the side.