Warm Brie with Tomato Bruschetta Topping


This is an appetizer with oomph and a great showpiece for any occasion. My husband suggested we have brie and crackers as an appetizer and I said that was a good idea, but decided to dress it up a bit.

Brie or Camembert, about 4 inches (10cm) wide

Tomato Bruschetta Topping:
1/4 cup seeded and finely chopped tomatoes
1 small garlic clove, minced
1/2 teaspoon olive oil
1/4 teaspoon fresh basil, chopped (can use dried)
a dash of balsamic vinegar
salt and pepper to taste

Preheat oven to 180c (350F)
Thinly slice top rind off cheese, leaving sides and bottom intact. Place on foil lined baking sheet for easy handling. Bake cheese in center of oven for 8 – 10 minutes. Remove from oven and transfer to serving dish. Top with tomato bruschetta topping and serve immediately with crackers or good Italian bread.


The Culinary Chase’s Note: I used a mini Brie (about 2″ wide) but did not remove the rind. I have found that removing the rind makes it more difficult to transfer the softened cheese to a dish. The rind is edible and not thick enough to make a difference. Bread sticks are very useful as the cheese becomes more like a dip! Enjoy!

5 Comments

  1. wheresmymind on October 30, 2006 at 15:58

    Yeah…I was wondering about the rind…sometimes those can be a drag to eat



  2. Cate on October 31, 2006 at 15:00

    Mmmm, I love warm brie. I usually slice off the top and put a bit of brown sugar on top with slivered almonds, warm it up and devour. Can’t wait to try your version!



  3. Foodie's Hope on October 31, 2006 at 18:59

    Looks gorgeous!!:))



  4. Vani on November 1, 2006 at 03:01

    The picture looks great!
    Can’t go wrong with the ingredients there!



  5. Brilynn on November 4, 2006 at 13:22

    I love how gooey the brie gets. It’s also good with a cranberry topping.