I’ve played around with baked brie before. I’m all about it, in fact! It’s rich and decadent and the ultimate party starter. This time around, I’m using seasonal tomatoes to make roasted tomato and garlic brie.
For this recipe, it’s perfect for a group of people to huddle around and get snacking! Surrounded by a charcuterie board or hummus and crackers, this will be the centrepiece of any great dinner party/drinks with the girls.
Roasted tomato and garlic brie
Why tomatoes? Well, it’s simple. Brie is a fatty and rich cheese, creamy and smooth. Tomatoes are acidic and punchy, and will cut through that ooey, gooey melted cheese. This is a twist on the modern classic.
When preparing and testing this recipe, I was calling it the Caprese Brie! All of the flavours are so reminiscent of a caprese salad. The cherry tomatoes are such sweet and acidic parcels of fun that after roasting for some time will burst open at the lightest touch on top of it. Spurting the cooked seeds all over the brie, it creates a delicious accompaniment that can be drizzled on top of the cheesy baked baguette.
Of course this recipe has garlic! I add garlic to everything! The strong garlic flavour just adds even extra savoury goodness to this mouthful of fun. It is such a great flavour enhancer – garlic on everything, I say!
Chilli and honey?! (Yes, that’s right!)
Chilli and honey are a match made in flavour heaven! The spiciness and sweetness is something that we should all try and be a bit of. It’s a great way to add even more dimension to the building blocks of this dish.
How to make roasted tomato and garlic brie
This recipe is not hard but it’s all about the long game. Long time in the oven. An hour for the tomatoes to become soft and juicy and allow them to burst. The other thing that takes patience or practice is scoring the top of the brie. This gets the heat and flavours to really inject itself into the brie, so it’s about using a sharp knife and a bit of precision.
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Roasted tomato and garlic brie
- 250 g Brie
- 400 g cherry tomatoes
- 1 bulb garlic
- 2 tbsp olive oil + extra for drizzling
- 1 tbsp balsamic glaze
- flakey sea salt
- black pepper
- 1 tsp honey
- 1/2 tsp chili flakes
- 1 baguette
- fresh basil to serve
- Preheat the oven to 160 degrees C / 320 degrees F.
- Using a sharp knife, slice the top off the garlic bulb, about 2 – 3 cm down from the top to expose the raw cloves. Place the bulb of garlic into the centre of an oven proof dish and scatter the tomatoes around the garlic bulb. Drizzle with olive oil and then just the tomatoes with the balsamic glaze. Sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.
- Take the dish out of the oven and remove the garlic from the dish and set to the side. Allow to slightly cool until you are able to handle it. Using your fingers, squeeze the roasted garlic cloves out of their skin.
- Increase the oven temperature to 180 degrees C / 340 degrees F.
- Score the brie with a sharp knife, ensuring you cut quite deep into the brie. Spread the roasted garlic over the top of the brie and push it into the slits. Place the brie into the centre of the oven proof dish and drizzle with honey and olive oil and a sprinkling of chili flakes. Bake for 15 – 20 minutes or until the brie is gooey. It should feel soft when you touch it.
- While the brie is baking, slice the baguette and drizzle each piece with olive oil. Place into a fry pan and fry for 5 – 10 minutes on each side until golden and crispy.
- Serve the brie immediately and finish off with a sprinkling of fresh basil.