Picnic Tomatoes with Gluten Free Brie Toast

I came across a southern dish mentioned in our favorite magazine all about North Carolina called Our State, utilizing peak-of-the-season 'maters that sounded right up our alley. So here is my northern, chef-inspired version of a southern side that really celebrates summer and vine-ripened tomatoes at their finest. A perfect compliment to sweet corn and any grilled item you have a hankering for or just as satisfying on their own with a slice of your favorite Éban's Bread toasted up and topped with some melty brie cheese!  Yum!         -Adrienne

Picnic Tomatoes with GF Brie Toast makes 4 servings

Ingredients

• 2-3 ripe Heirloom Tomatoes (like Cherokee Purple, Yellow Brandywine, Hillbilly, etc), sliced about 1/2" thick
• 3-4 Tbsp Mayonnaise (preferrably Duke's) or more or less as needed
• 2-3 Tbsp chopped, fresh mixed Herbs (Basil, Tarragon, Oregano, Chives, Nasturtium Petals, Borage Flowers for example)
• 1 small Vidalia Sweet Onion, peeled and sliced into 1/4" rings (optional)
• 1 Red & Yellow mini Bell Peppers, sliced thin (optional)
• 1 Tbsp Extra Virgin Olive Oil
• 1/4 cup Blue Cheese stuffed Green Olives (optional)
• 4 slices Éban's Multigrain Sandwich Bread
• 4 oz Brie Cheese, sliced for 4 pieces of toast
• Salt & Pepper to taste

Directions

1. Arrange assorted sliced tomatoes on a platter; salt & pepper to taste.
2. Spread a dab of mayonnaise over each tomato slice.
3. Sprinkle fresh herbs over the entire platter of tomatoes.
4. Sauté the onions and peppers in the olive oil (if using) until translucent and tender. Allow to cool completely, then scatter over the tomatoes.
5. Scatter the olives over the tomatoes, if using. 
6. Cover and chill until ready to serve.
7. Toast Éban's Bread until golden brown.
8. Remove from toaster and transfer to a baking sheet.
9. Top each piece of toast with about 1 oz of brie cheese.
10. Set under a preheated broiler for 1-2 minutes just until the cheese starts to melt.
11. Serve hot brie toasts immediately while warm.