Warm Brie with Slow Roasted Tomatoes
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 Dark Balsamic
French Bread Crostini or Crackers
1 tsp Roasted Garlic Sea Salt
Preheat the oven to 250°F.
Arrange the tomatoes in a single layer in a baking dish. Season with garlic, Tuscan Herb olive oil, Roasted Garlic Sea Salt, pepper 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 Dark Balsamic and serve with crusty bread slices. Enjoy!