Warm Brie with Slow Roasted Tomatoes
Warm Brie with Slow Roasted Tomatoes
Brie Thompson
6
15 minutes
65 minutes
Warm Brie with sweet, slow roasted tomatoes is the kind of appetizer I can't stop reaching for. Tuscan Herb Infused Olive Oil and Mediterranean Rosemary Rub give the tomatoes herby, garlicky depth, and a drizzle of Barrel Aged Dark Thick Sweet Balsamic ties it all together. Spoon it onto a baguette or crackers and watch the platter empty.
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Ingredients
- 3 cups Cherry Tomatoes
- 3 Garlic Cloves, minced
- 2 Tbsp Tuscan Herb Infused Olive Oil
- 1 Tbsp Mediterranean Rosemary Rub
- ½ tsp Rainbow Pepper, ground
- 1 (16 oz) Wheel Brie Cheese
- 1 Tbsp Barrel Aged Dark Thick Sweet Balsamic, to finish
- Baguette, Crostini, or Crackers, for serving
Directions
Preheat the oven to 250°F.
Arrange the tomatoes in a single layer in a baking dish. Add the garlic, Tuscan Herb Infused Olive Oil, Mediterranean Rosemary Rub, and Rainbow Pepper. Gently toss to coat the tomatoes evenly. Roast until the tomatoes are slightly shriveled, about 1 hour.
Meanwhile, slice the Brie into ¼ inch thick wedges. Gently fan the wedges around an oven safe platter.
Spoon the roasted tomatoes over the Brie. Return the platter to the oven until the cheese is slightly warmed, about 5 minutes.
Finish with a drizzle of Barrel Aged Dark Thick Sweet Balsamic. Serve immediately with baguette slices, crostini, or crackers.
1 comment
Joseph
Will try these recipes.
Will try these recipes.