1 Head of Boston lettuce
4 Large Tomatoes
1 Lb Fresh Brie
Fresh Basil, chopped
2 Garlic Cloves, crushed
Juice of 2 Lemons
½ Cup Extra Virgin Olive Oil
Salt and Pepper to taste
1 Loaf of Sourdough, sliced and toasted
Slice bread thinly, brush with butter and toast to a nice golden brown. Cut tomatoes and brie into 1 inch cubes.
In a bowl mix the garlic cloves with the juice of the lemons and wish in the olive oil.
Add the brie, tomatoes and basil to this mixture and let sit for 15 minutes.
Serve by spooning some of the mixture over a bed of lettuce. Serve with Sourdough bruschetta