Creamy inside, earthy aromas, mildly crispy outside. Luscious and sultry, creamy and light. Why are you ever-so-often-always served on a piece of white flour toast? What if I were to put you on a roasted tomato instead?
Let’s reinvent that wheel!
I found myself craving baked brie after returning today from Seattle and the exposure to places like Pike Place Market. My taste buds wanted some love after a moderately long drive back to Portland, and had experienced enough aromatic overload with the large indoor market to really want something with a soft kick. Arriving home to a refrigerator with brie, half a tomato, a few herbs, and enough broccoli for one serving, my fingers flew to the “broil” key of the oven, my knives almost automatically started carving up that tomato, and some herbs took over the olive oil that somehow managed to drizzle itself over the shapely tomato, now garnished with salt, and it flew in the oven.
Maybe it wasn’t quite as ethereal as that, but whatever happened (i.e. I cooked), it was really really nice.
Enjoy a punched-up version of a French classic. Roasted tomato, baked brie, and something to be happy to come home to.
1 tomato on the vine, cut into 4 disks
4 ounces French brie, cut in half, divided
1 tbs. olive oil, divided
1 tsp. dried basil, divided
1 tsp. sea salt, divided
1 tsp. paprika, divided
Preparation time: 3 minutes
Cook time: 12-13 minutes
Serves 4 as an appetizer or side dish
1. Pre-heat oven to 420 degrees Fahrenheit. Place tomato disks into 4 individual ramekins, and season with salt, paprika and basil evenly. Drizzle olive oil evenly amongst ramekins over top of tomatoes. Bake for 8 minutes, until sizzling.
2. Remove from oven, and distribute halved brie evenly amongst ramekins atop baked tomatoes. Increase oven heat to broil. Broil for 4-5 minutes, until bubbling and browned on top. Remove from oven, let ramekins cool to touch, and serve as a flavorful and light appetizers, or as a side dish with any European or American main course.