Warm Brie with Slow Roasted Tomatoes

October 25, 2016


  • 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 Balsamic Reduction Glaze
  • French Bread Crostini or Crackers


  1. Preheat the oven to 250°F.
  2. 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.
  3. Meanwhile, slice the brie into ¼” thick pie wedges. Gently fan around an oven safe platter.
  4. Spoon the tomatoes decoratively atop the brie and place back in the oven until cheese is slightly warmed, about 5 minutes.
  5. Garnish with balsamic reduction and serve with crusty bread slices. Enjoy!