Nom, nom, nom.
Brie and Brown Sugar Tartine
Adapted (slightly) from Serious Eats
Sliced rustic white Bread
Preheat your broiler. Butter one side of your bread and toast lightly under broiler, flip and butter and toast on the other side. Remove from broiler and top with sliced brie and brown sugar. Return to broiler until sugar is carmelized. Serve immediately.