Hearty lunchPublished on October 7, 2014

  • Photo by: Mark Holleron

Brie & Tomato Griller with Basil Pesto.

Autumn benefits with summer’s bounty of wonderful vegetables at the ready. Tomatoes take main stage in our home and this decadent gooey griller hits the spot every time!


2    slices whole grain bread

1    tbsp. (15 mL) basil pesto (or homemade, see recipe)

2    thin wedges or strips Brie cheese

1    thick slice beefsteak tomato

1    tbsp. (15 mL) crumbled cooked bacon


Preheat panini press (or heavy duty frying pan) to medium heat. Spread pesto on one slice of bread, top with one wedge of Brie followed by sliced tomato, bacon and another slice of Brie. Top with bread and grill 1-2 minutes each side or until cheese is slightly melted to keep the sandwich together.

Make your own basil pesto:

1    clove garlic, peeled

2    tbsp (30 mL) grated Parmesan cheese

1/4 tsp (1.25 mL) sea salt

4    cups (1 L) fresh basil leaves

2    tbsp (30 mL) olive oil

1    tbsp (15mL) lemon juice 


In food processor, pulse garlic, Parmesan and sea salt until garlic is well puréed; add basil and purée until basil leaves are minced. With motor running, slowly add olive oil. Scrape down sides and purée to desired consistency. Stir in lemon juice and adjust flavour with salt, if desired.

Korey’s Tips

Keep tomatoes on the counter to continue ripening and to preserve flavour and texture.

Freeze additional pesto in ice cube trays to add to sauces and soups.

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