Warm Brie with Slow Roasted Tomatoes
It's harvest time and we have a creative and flavorful way to make fresh tomatoes even better! These roasted tomatoes are delicious atop cheese as the recipe suggests but also tossed with warm pasta, atop a pizza, or added to a warm bacon spinach salad.
3 cups Cherry Tomatoes
3 cloves garlic minced
2 Tbsp Tuscan Herb Olive Oil
1 Tbsp Mediterranean Rub
1 16 oz Wheel Brie Cheese
1/2 tsp Fresh Ground Black Pepper
1 Tbsp Barrel Aged Balsamic Vinegar
French Bread Crostini or Crackers
Preheat the oven to 250°F.
Arrange the tomatoes in a single layer in a baking dish. Season with garlic, Tuscan Herb olive oil, and Mediterranean rub. Gently toss to coat with oil and disperse herbs evenly. Place in the oven and cook until tomatoes are slightly shriveled, about 1 hour.
Meanwhile, slice the brie into ¼” thick pie wedges. Gently fan around an oven safe platter.
Spoon the tomatoes decoratively atop the brie and place back in the oven until cheese is slightly warmed, about 5 minutes.
Garnish with barrel aged balsamic and serve with crusty bread slices. Enjoy!