-
Cut the foccacia in half horizontally and lay
crust sides down on a board. Brush both sides with olive
oil. On one half, arrange the brie
slices, peppers and cherry tomatoes, top with the basil
leaves and season. Firmly press the bread back together,
oil the top and wrap in cling film. Prepare to this
stage up to 2 hours ahead.
-
Unwrap the focaccia and cook
for 3 - 4 mins, under a hot
grill, until golden and crisp, and the brie has started to melt.
-
Cut into 3 wedges and serve.
-
You can use dolcelatte,
tallegio or mozzarella instead of brie.
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DAILY
DINNERS 
