Raspberry and Brie Toas-Tite – Two Ways

Since it’s Valentine’s Day, we want to share our love.  Boy has one amazing sister and a fabulous brother-in-law.  I have a wonderful brother, a dazzling sister-in-law, and a brilliant little sister.  Our siblings, who we love a million times over, are the inspiration for this Toas-Tite sandwich.  Why, you ask?  Boy’s sister and brother-in-law came up with the idea for the filling and the official name.  My brother and sister-in-law gifted us the sourdough starter that went into one of our sandwiches.  And of course…because we love them so much.

So without further ado, I give you the “RaspBrie Toas-Tite” (and then we sing, “We are fam-il-y…and we like rasp-brrr-reee”)!

RaspBrie with Phyllo Dough


  • 1 sheet of phyllo dough, cut into 6 equal squares (for a diagram of cutting the phyllo, check out this post)
  • 1.5 oz brie (roughly 3 slices)
  • 1 tbsp raspberry jam
  • 1 tbsp butter, melted


  1. Using a pastry brush, spread some of the melted butter onto the inside of the clamshell of your Toas-Tite grill.
  2. On each side of the grill, layer one slice of phyllo dough.
  3. Butter these slices of phyllo and place a second slice of phyllo dough on each side.
  4. Brush more butter onto the phyllo and layer on the last piece of phyllo on each side of the clamshell.
  5. Place the jam and brie in the center of one of the clamshells.


  1. Lightly butter around the edge of the phyllo where the grill will close – this will help the dough stick together.
  2. Carefully close the Toas-Tite so the top layers of phyllo in the other side of the clamshell complete your sandwich.


  1. Trim the excess dough and toast over medium heat for 4 minutes on each side, rotating the grill every 2 minutes, or until the phyllo is golden brown.


RaspBrie with (Homemade) Sourdough


  • 2 slices of sourdough bread (or in our case, 4 small slices)
  • 1.5 oz brie (roughly 3 slices)
  • 1 tbsp raspberry jam
  • Butter, softened


  1. First, admire your loaf of bread.  Isn’t it gorgeous?


Let’s pause here quickly to talk about the bread.  Boy has become a master sourdough baker.  With our little starter that he’s been tending to for over 2 years, he’s made tons of loaves.  Straight sourdough.  Rosemary lavender.  Cracked pepper.  They’ve all been delicious.  And they sure make a mean Toas-Tite.

  1. Lightly butter one side of each slice of bread.
  2. Place one slice of bread into the Toas-Tite grill.
  3. Layer the brie onto the bread and dollop the jam on top of it.


  1. Layer your other slice of bread gently on top of the sandwich, butter side face up (toward the grill).
  2. Toast over medium heat for 6 minutes on each side, flipping the pie iron every 2 minutes, or until golden brown.
  3. Then dig in!


Notes from the Kitchen

Both with bread and with phyllo, this combination is dynamite.  The phyllo crisps up beautifully and is a nice contrast to the gooey melted brie.  It has much more of a croissant / danish / pastry air to it.  With sourdough, it’s a glorious sweet and savory sandwich.

Either way, with raspberry, strawberry or even blueberry jam, with brie or triple cream cheese, you can’t go wrong.  And we hope your families love it too!

Tags: , ,

Categories: Savory Toas-Tites, Sweet Toas-Tites


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One Comment on “Raspberry and Brie Toas-Tite – Two Ways”

  1. rastas000
    February 14, 2013 at 1:55 pm #

    I have used brie or camembert with a quince or plum paste with chicken… The raspberry and brie on its own in Filo (what we call it Down Under) pastry is looking like a sensational thing to try!!

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