Open-Faced Brie Sandwich

Serves Two

4 slices bread, either sourdough or a French baguette

2 leaves Boston salad

1 medium tomato

1 thin slice of onion

2 oz Brie

4 leaves fresh basil

2 tsp olive oil

Black pepper to taste

Cut four slices of bread on the bias and toast lightly (45 degree angle).

Break the Boston leaves in half and place half on top of each slice of bread.

Slice the tomato into four slices and place a slice on top of the lettuce.

Cut the Brie into four slices and place each on top of the tomatoes.

Break up the onion slice and evenly place on top of the Brie.

Evenly drizzle the oil over the top of each sandwich.

Garnish each with a basil leaf. Season with pepper.

Arrange on plates and serve.