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Friday, April 9, 2010

Brie Roasted Tomatoes






Tomato heaven and crusty bread!



The Players!



Cut a cone shape from the tomato.  


Scoop out the seeds and middle of the tomato with your thumb.  


When all your desired number of tomatoes are seeded place them in a baking dish cut side down.  
Sprinkle with 1 tablespoon of olive oil and 2 teaspoons balsamic vinegar. 
Put in a 400 degree oven for 3 minutes.  


Remove white pith from the cheese, cut into small pieces for stuffing.



Remove tomatoes from the oven.



Stuff each tomato with cheese.  Return to the oven and cook until brie melts 5-7 minutes.  
Watch closely so they do not over cook.



Can't you just taste the sweetness of the tomato and the salty gooey brie?



Serve over spring mix salad greens and whisk the left over olive oil/vinegar 
from the baking dish and use as the dressing.  Season with salt and pepper.


The joys of spring!



The Recipe:

Brie Roasted Tomatoes

Small tomatoes on the vine (Compari) golf ball size
Your favorite Brie cheese (I used President brand round brie)
1 tablespoon olive Oil
2 teaspoons balsamic Vinegar
Spring mix salad or crusty bread

Pre-heat oven to 400 degrees.

Cut a cone shape from the tomato and scoop out seeds and middle of the tomato with your thumb.  When all your desired number of tomatoes are seeded place them in a baking dish cut side down.  Sprinkle with olive oil and balsamic vinegar. Put in a 400 degree oven for 3 minutes.  Remove from the oven.

Cut the white pith off the brie, cut into small pieces and stuff inside each tomato.  Return to the oven and cook until brie melts 5-7 minutes.  Watch closely so they do not over cook.

Serve with crusty bread as an appetizer, by themselves as an appetizer or
on top of a spring mix salad and whisk the left over olive oil/vinegar from the baking dish and use as the dressing.  Season with salt and pepper.

Happy Eating!

2 comments:

Emily said...

That looks good!

ARUNA said...

Looks v nice!

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