Description
Gooey cheese, oven roasted tomatoes and fresh basil all in one melty dip. Grab a baguette and dig in!
Ingredients
Units
Scale
- 8 ounces Brie, rind removed and softened
- 8 ounces Cream Cheese, softened
- 5 large tomatoes, halved and deseeded
- 1/4 cup Balsamic Vinegar
- 1/4 cup Olive Oil
- 1 Tbsp Rosemary
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Pepper
- 3 cloves Garlic, minced
- 1/4 cup Basil, chiffonade
- Baguette, sliced and toasted
Instructions
- Preheat oven to 450 degrees.
- Lay tomatoes, that have been deseeded and patted dry, sliced side up on a baking sheet. Drizzle with balsamic vinegar, olive oil, rosemary, sea salt, ground pepper, and garlic.
- Bake for 30 minutes until roasted. Remove from baking sheet and allow to cool. Dice when cool enough to handle.
- Reduce heat on oven to 350 degrees.
- In mixer or large bowl, beat together cream cheese and brie until mixed together. Add in diced roasted tomato and basil.
- When incorporated together, pour cheese mixture into a oven safe bowl and bake for 25 minutes until golden brown and bubbly.
- Allow to cool for 10 minutes and in that time toast the sliced baguette.
- Serve while warm. And don’t forget to breathe.
Notes
Roasted tomatoes adapted from Ina Garten. Cheese dip inspired by How Sweet Eats Blueberry Cheddar Dip