Roasted Tomato and Garlic Baked Brie
Aug 21, 2023, Updated Sep 08, 2023
Jump to RecipeThis post may contain affiliate links. Please see our disclosure policy.
Baked brie is rich and decadent, and is the ultimate party starter. Adding seasonal tomatoes to make roasted tomato and garlic baked Brie takes it to the next level! Serve this with a charcuterie board or hummus and crackers to make a wonderful centrepiece for a great dinner party or drinks with the girls.
If you love baked Brie, check out my recipe for baked brie with garlic confit and butter for a simpler variation!
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 sweet and acidic parcels of fun that will burst open at the lightest touch after roasting. The cooked tomato seeds creates a delicious accompaniment that can be drizzled on top of the cheese and enjoyed with baguette slices.
Ingredients
Curious what you need to whip up this mouthwatering creamy appetiser? Grab these key ingredients, and you'll be ready to start cooking!
- Brie: Choose a small round Brie; either double or triple creme (but triple creme will be even more rich and delicious!).
- Garlic: This recipe has garlic because I add garlic to everything! The strong flavour it brings adds extra savoury goodness to this dish.
- Chilli and Honey: This flavour combination is a match made in heaven! The spiciness and sweetness is a great way to add more dimension to this baked Brie.
See recipe card for full information on ingredients and quantities.
Variations
- Add olives or capers: Garnish the baked Brie with some chopped kalamata olives or capers for a salty, briny contrast.
- Sweet Version: Replace the garlic and tomato confit with roasted figs or grilled peaches and strawberries, omit the chilli flakes, and add chopped toasted walnuts as a garnish for extra crunch.
- Make it vegan: Use a vegan, soft-ripened Brie alternative that melts well instead of regular Brie.
How to Make Roasted Tomato & Garlic Baked Brie
- Slice the top off of the garlic bulb to expose the cloves, then place it in an ovenproof dish. Scatter the tomatoes around it, then drizzle with olive oil and balsamic glaze and season with salt and pepper. Bake for 1 hour at 160°C (320°F).
- Let the dish cool until you can touch the garlic, then squeeze the cloves out of the skins. Score the Brie with a sharp knife, cutting fairly deep, then spread the roasted garlic on top. Drizzle with olive oil, honey, and a sprinkle of chilli flakes and bake at 180°C (340°F) for 15-20 minutes.
- The Brie is done when it feels soft to the touch, which means it will be nice and gooey. Meanwhile, pan fry the baguette slices in olive oil, browning them on both sides to make toast.
- Garnish the roasted tomato and garlic baked Brie with a sprinkle of fresh basil, then enjoy it with the toasted baguette slices while it's warm and melty!
Recipe FAQs
No, it's best to leave the rind on the Brie when baking it. The rind holds the beautiful melted cheese inside until you're ready to break it open and serve it.
Yes, they go together wonderfully well! I love the rich flavours of roasted tomatoes, garlic, and Brie together--especially when enhanced by a drizzle of honey and a touch of red chilli flakes.
The brie is ready when the rind feels soft to the touch and the centre is molten and gooey. This usually takes around 15–20 minutes at 180°C (340°F).
Serving Roasted Tomato & Garlic Baked Brie
When I serve this baked brie, I love pairing it with slices of toasted baguette (or even homemade focaccia) to soak up every bit of the rich tomato and garlic confit. It also works beautifully as part of a grazing board alongside my stuffed tomatoes, creamy garlic and herb dip, or crispy fried calamari for a cheesy, Mediterranean-style spread. If I’m making it a meal, I might follow this Brie with something hearty like my Mediterranean grilled chicken kebabs.
Expert Tips
- Be sure to let the confit bake for a full hour to allow the tomatoes to soften and burst open.
- Use a sharp knife to score the top of the Brie so the heat and flavours of the other ingredients can get into the cheese as it bakes.
Other Appetisers You'll Love
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
If you make this recipe, please follow me and tag me on Instagram, Tik Tok, or Pinterest so I can see your wonderful creations!
Roasted Tomato and Garlic Baked Brie
Ingredients
For the Tomato & Garlic Confit
- 14 ounces cherry tomatoes
- 1 bulb garlic
- 2 tablespoons olive oil, plus extra for drizzling
- 1 tablespoon balsamic glaze
- flakey sea salt, to taste
- black pepper, to taste
For the Brie
- 9 ounce Brie
- 1 teaspoon honey
- ½ teaspoon chili flakes
For Serving
- 1 baguette, sliced
- chopped fresh basil, for garnish
Instructions
- Preheat: Preheat the oven to 160°C (320°F).
- Tomato & Garlic Confit: Slice the top off the garlic bulb with a sharp knife about 2-3 cm from the top to expose the raw cloves. Place the bulb of garlic into the centre of an ovenproof dish and scatter the tomatoes around it. Drizzle the garlic with olive oil, and drizzle the tomatoes with the balsamic glaze. Sprinkle a generous amount of salt and pepper all over. Bake for 1 hour.
- Cool & Remove Garlic: 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 Temp: Increase the oven temperature to 180°C (340°F).
- Assemble Brie: Score the Brie with a sharp knife, ensuring you cut quite deep into the cheese. Spread the roasted garlic on top and push it into the slits. Place the brie into the centre of the confit 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.
- Toast the Baguette: While the brie is baking, drizzle each baguette slice with olive oil. Place into a fry pan and fry for 5-10 minutes on each side, or until golden and crispy.
- Enjoy: Garnish the baked Brie with a sprinkling of fresh basil and enjoy immediately with the toasted baguette slices.
Video
Notes
- Be sure to bake the tomato and garlic confit for a full hour to allow the tomatoes to soften and burst open. This really makes the dish extra delicious!
- Use a sharp knife to score the top of the Brie so the heat and flavours of the other ingredients can get into the cheese as it bakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Baked Brie is such an elegant and delicious appetizer! I haven't yet tried it with tomato and garlic confit, but the combination of that with the honey and chili sounds incredible. Thanks for sharing this recipe, Daen!
I would like start making this today leaving cheese out for tomorrow’s lunch. Would this work? It looks so delicious.
You can leave the cheese out but it will be a very different dish. However, the roasted tomatoes alone are delicious!
Why would you even ask this on a recipe for baked Brie 😭😭
Today I will making the Brie and tomato dip. I just got a small shallow enameled cast iron skillet. The recipe looks so delicious…..I’m going to double it. Thank you
I hope you enjoy it!