Baked brie makes a wonderful addition to an autumn meal. Decadently creamy, it is delicious served in so many ways, but it goes to the next level when topped with tomatoes and Aged Red Apple Dark Balsamic Vinegar. Put a wheel of brie and a pile of chopped red and yellow tomatoes next to each other on a baking sheet and bake for about 10 minutes—just long enough to soften everything up.
Once it’s all baked, heap the tomatoes on top of the brie and drizzle the whole thing with a couple Tablespoons of vinegar. Scoop it all up with a spoon and load it onto sourdough crostini—fresh, baked, or toasted, as you like. This is a tasty snack to share in front of the fireplace on a cool evening. Paired with a simple bowl of soup or roasted chicken, it makes a nice light meal as well.
- 1 wheel of brie cheese
- 2 tablespoons Olive Scene Red Apple Balsamic Vinegar
- 1 c red and yellow tomatoes, baked
- ½ a loaf of sourdough bread, cut into pieces and baked or toasted
- Preheat oven 350°
- Place brie in a baker, top with vinegar and bake 8-10 minutes, until soft.
- Remove brie from oven and top with tomatoes.
- Spoon balsamic over top.
- Serve with crostini.