I love the flavor of those tiny heirloom tomatoes that are in the market now, sweet, juicy, highlighted with a bit of salt — what’s not to like? this recipe is inspired by some roasted tomatoes I devoured last spring at a little osteria in Tuscany …
baked brie with roasted tomatoes1/2 pound cherry or other small tomatoes, heirlooms if you can find them 4-5 tablespoons olive oil one 6 to 8 ounce round of Brie finishing sea salt (I like Alder Smoked salt for this) a small sprig of fresh basil, for garnish toasted baguette slices or crackers
Preheat oven to 350°F. Line a jellyroll pan with parchment paper.
Carefully wash the tomatoes and drain them; place tomatoes on parchment-lined pan. Sprinkle with about half of the olive oil. Bake for 30 minutes. Meanwhile, place Brie in small ovenproof serving dish. At the 30-minute point of roasting the tomatoes, place the brie in the oven to warm and soften, about 8 to 10 minutes. Sprinkle the tomatoes lightly with a bit more olive oil. and return to the oven until the brie is softened and ready to serve.
When cheese is done, remove from oven. Top with warm tomatoes; sprinkle with remaining olive oil and finishing sea salt. Garnish with a bit of fresh basil. Serve immediately, surrounded with toasted baguette slices or crackers. MMMmmmm, buon apetito!
Serves 6 to 8.