Tomato Sage Baby Brioches

Tomato Sage Baby Brioches

This is comfort food with class. Eggs, cheese, and bread create a savory base. Fresh tomatoes and sage bring it up to cocktail-party standards. We adapted the recipe from one in Martha Stewart’s Hors D’oeuvres Handbook.

Ingredients Directions

2 tablespoons plus 1 teaspoon all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 large eggs
1 1/3 cups milk
1 1/2 cups grated extra-sharp white cheddar cheese
butter, for buttering the baking dish
1 loaf brioche or other dense bread, cut into 1/2-inch-thick slices
1 1/2 cups diced tomato
1/2 cup diced onion
1/3 cup finely chopped fresh sage
1/2 teaspoon minced garlic

Preheat oven to 350°F.

In a small bowl, combine the flour, baking powder, and salt. Set aside. In a large bowl, whisk together the eggs and the milk. Whisk the flour mixture into the eggs until the batter is smooth. Whisk in the cheese. The batter will be clumpy.

Generously butter a 13 x 9 x 2 baking dish. Dip the bread slices into the egg and cheese mixture, coating both sides. Arrange the slices side by side in the dish, keeping the bread in a single layer. Cut the bread to fit if needed. Set aside.

Stir the tomatoes, sage, and garlic into the remaining egg batter. Pour evenly over the brioche slices.

Bake until golden brown, 30 to 40 minutes. Let it cool for 5 to 10 minutes before cutting with a 1 1/2-inch cookie cutter into rounds. Serve warm. Makes about 36 brioches

LOW EFFORT Cut the brioches into squares instead of using the cookie cutter. Only slightly less cute and just as delicious.

Make-Ahead Factor

The brioches can be made up to 2 days ahead and kept covered and refrigerated. Warm them on a baking sheet in a 250°F oven for 10 minutes, placing them close together to keep them moist.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.