Roasted Tomatoes with Brie |
X You may need to Reload the page to make it work correctly.

Roasted Tomatoes with Brie

Courtesy of Nancy Baker, NFCA Director of Education

10 medium plum tomatoes
2 teaspoons of olive oil
1 tablespoon of pesto
4 ounces of ripe Brie cheese
Flat leaf parsley or basil
Salt and pepper to taste

Preheat oven to 325°F. Lightly oil a jelly roll pan. Cut the tomatoes lengthwise in ½. Arrange the tomatoes cut-side up in the prepared pan. Sprinkle with salt and pepper then drizzle with olive oil. Roast the tomatoes for about 50 minutes or until they are very soft. Let the tomatoes rest until warm, then arrange them on a small platter. Spoon a dab of pesto onto each tomato half with a small slice of Brie. Decorate with fresh herbs. Serve immediately.

<< Back to Recipes


Advertise with us

  • Gluten Detective
  • Better bread. Better you. Schar's gluten-free bread.
  • Cravings Fulfilled Gluten-Free
  • Gluten-Free Resource Directory
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.