Prep time: 40 minutes | Cook time: 25 minutes | Cool time: 10 minutes
8 oz. Brie round, rind removed and softened
8 oz. Cream Cheese, softened
5 large tomatoes, halved and seeded
¼ cup Balsamic Vinegar
¼ cup Olive oil
1 Tbsp. fresh rosemary, finely chopped
½ tsp sea salt (or kosher salt)
½ tsp. fresh ground pepper
3 cloves Garlic, minced
¼ cup fresh Basil, chiffonade
Baguette, sliced and toasted (crostini)
Preheat oven to 450 degrees.
Lay tomato halves, that have been seeded and patted dry, sliced side up on a baking sheet. Mix balsamic vinegar, olive oil, rosemary, salt, pepper and garlic in a small bowl. Drizzle over the tomatoes.
Bake for 30 minutes until roasted. Remove from baking sheet and allow to cool. Dice when cool enough to handle.
Reduce oven temperature to 350 degrees.
In a mixer or a large bowl, beat together cream cheese and brie until well combined. Add in diced tomatoes with their juices and basil. When incorporated together, pour mixture into an oven proof bowl and bake 25 – 30 minutes until golden brown and bubbly.
Allow to cool for 10 minutes. While cooling, toast the sliced baguette (crostini).
Serve with crostini or water crackers. Also serve with charcuterie and Kalamata Olives.
Enjoy with Iron Hub Rosé.
Note: To chiffonade basil, rinse and dry fresh basil leaves. Stack 5 or 6 leaves together, roll them long-wise, and slice thinly. It makes little ribbons of the basil.
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