Roasted Tomatoes with Brie

Having guests over? Need a easy yet very impressive tasty appetizer? Then this is your ticket! You can serve these warm right out of the over or make them earlier in the day and serve at room temperature. Your guests will Ooh and Aahh while they marvel at your kitchen expertise!

6 roma tomatoes sliced in half with seeds removed
salt and pepper to taste
olive oil to drizzle
1 round of brie cheese sliced
fresh flat leaf parsley

pre heat oven to 350. Slice tomatoes in half and remove seeds with a mellonballer. Just remove the seed and make sure to leave the pulp in place.

Spray a jelly roll pan with fat free non stick spray. Arrange tomatoes on pan, sprinkle with salt and pepper. Drizzle olive oil and roast in the oven for 30-45 minuets. They should look like this when you take them out.

Turn off oven. Dab approximately 1/2 tsp of pesto on each tomato half, add a slice of brie to each.

Place back in oven and let the radiant heat melt the cheese for 5 minutes. Remove and place one leaf of parsley on each tomato half. Serve and enjoy the compliments!

I had a great fresh French Baguette that I served with olive oil and cracked pepper on the side also.

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