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.
2 tablespoons plus 1 teaspoon all-purpose flour
Preheat oven to 350°F.
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.