Baked Brie with Roasted Tomatoes

Baked Brie with Roasted Tomatoes is the easy, cheesy, decadent, yet fresh appetizer everyone will love. This hits all the notes with sweet, savory, a little spicy, and tangy flavors coming together harmoniously. With just a few simple steps and minimal ingredients, this is sure to become your new favorite way to celebrate the humble tomato.

I have a confession to make. I have a total obsession with tomatoes. When they’re in season, they’re truly my favorite thing. Whether it’s just a simple sliced tomato sprinkle with flaky sea salt or added to pasta like grilled corn and tomato pasta, I love their bright, juicy, tangy, yet sweet bite.

Baked brie is always a good idea. Something irresistible happens as that luxuriously creamy cheese softens and becomes molten. It begs to be scooped onto charred crostini. Savory baked brie is a little less traditional than the jam and fruit topped versions, but insanely delicious.

The addition of confit tomatoes takes this brie over the top. Their natural sweetness intensifies as they burst, with accents of honey, white balsamic, shallots, and garlic adding even more flavor. So, fire up the grill or oven, and let’s make it!

Why You’ll Love This Recipe

• Simple Process: When it comes to effortless dishes, brie with tomatoes fits the bill. Other than chopping your shallot and cloves of garlic, there’s next to no real prep involved.
• Balance of Flavors: Honey accents the natural sweetness of the tomatoes while white balsamic vinegar gives just a hint of tang. Shallots and garlic add a savory layer and crushed red pepper flakes give a little bite of heat. Everything comes to play, and it works well with the mild, buttery brie.
• Accessible Ingredients: There’s nothing complicated about the ingredients you need to make brie with confit tomatoes. Besides the two stars of the show, the cheese and tomatoes, you just need a few flavor accents and spices.

Ingredients

• Brie: I like a double cream brie for baked brie. It’s slightly firmer, mild, and buttery, but use your favorite.
• Grape/Cherry Tomatoes: Either grape or cherry tomatoes will work for this recipe. You can also use an heirloom variety. You’ll need a pint.
• Shallots & Garlic: Because there are so few ingredients here, make sure that you’re using fresh garlic.
• White Balsamic Vinegar: White balsamic vinegar is mild, sweet, and lightly tart. It enhances all of the natural flavors of the tomatoes without overpowering them.
• Honey: Honey is used to balance the acid of the vinegar and tomatoes while echoing their sweetness. You will also drizzle a little over the brie at the end.
• Olive Oil: Pick a high-quality olive oil and with great flavor for this.
• Spices: Besides kosher salt you will also need dried oregano and crushed red pepper flakes. Finish off the dish with a sprinkle of flaky sea salt over everything before serving.
• Basil: Adds freshness to the roasted tomatoes.

Substitutions and Variations for Baked Brie with Roasted Tomatoes

• Feel free to replace the basil in this recipe with another herb such as thyme or rosemary.
• Instead of brie try using Camembert.
• Not a fan of spice? Skip the crushed red pepper.
• For a different layer of heat use Calabrian chili pepper or even hot honey in this recipe.
• Instead of drizzling honey over the brie at the end, drizzle it with balsamic glaze.
• If you don’t have white balsamic vinegar you can use regular balsamic. It will be slightly more acidic but equally delicious!

How to Make Baked Brie with Roasted Tomatoes

• Preheat the oven or grill to 400 degrees. If making this on the grill set up your grill for indirect cooking, leaving a cooler zone.
• Add the tomatoes, garlic, shallots, olive oil, white balsamic vinegar, honey, and seasonings to bowl and toss to combine.
• Add the tomatoes in a single layer to either a small baking dish or cast iron skillet.
• Place the skillet in the oven, or on the indirect side of the grill. Allow the tomato mixture to cook for 10-15 minutes until they are bubbly, slumpy, and beginning to burst.

• Score the top of the brie wheel. Sprinkle additional crushed red pepper flakes over the top and carefully nestle it into the tomato mixture.
• Place the Skillet back into the oven/grill and allow to bake for another 15-18 minutes until the scored rind is beginning to curl and the cheese is melted.
• Sprinkle fresh basil over the tomato mixture.
• Drizzle honey over the top of the brie and sprinkle flaky sea salt over everything. Serve with crostini or your favorite dippers such as sweet peppers.

Tips for Baked Brie on the Grill

• Always set up your grill for two zone, or indirect cooking. You will place your cast iron skillet on the cooler zone. This will prevent the brie from getting too hot and the cheese breaking.
• For additional flavor add wood chips to your charcoal. The tomatoes especially pick up that kiss of sweet smoke.
• Cast iron works the best on the grill. You want a smaller cast iron skillet, but one that is large enough for the tomatoes to be in a single layer so they roast.
• Another way to cook brie on the grill is on a cedar plank. Make sure to soak it prior to grilling. This will give incredible sweet, smoky flavor to the cheese.

Tips From the Beach

• Because this baked brie is going to be topped with the burst tomatoes, don’t worry about investing in the most expensive cheese. Your local grocery store or even stores like Trader Joe’s or Aldi’s will totally have you covered.
• Finishing this dish with flaky sea salt before serving will add an additional savory element as well as season the mild cheese.
• Don’t bake your brie for too long. This will cause the oil to separate from the cheese and make it slightly greasy.
• How you cut your garlic will affect how pungent it is. For this recipe we are thinly slicing it, as in Goodfellas thin. This will give a slightly sweeter, less assertive garlic flavor.

Frequently Asked Questions

Baked Brie with Roasted Tomatoes

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Baked Brie with Roasted Tomatoes is the easy, cheesy, decadent, yet fresh appetizer everyone will love.

• Author: Nicole Stover
• Prep Time: 5
• Cook Time: 25
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 1 pint grape or cherry tomatoes
• 1 shallot diced
• 4 garlic cloves thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• 2 teaspoons honey, divided
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes, plus additional for serving
• 1/4 teaspoon dried oregano
• 7–8 ounces brie wheel
• 1/8 cup basil chiffonade
• Flaky sea salt for garnish
• Crostini to serve

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Instructions

1. Preheat the oven or grill to 400 degrees. If using the grill, prepare for indirect, two-zone cooking baking the charcoal to one side, or only igniting two burners for a gas grill.
2. Add the tomatoes, olive oil, vinegar, 1 teaspoon honey, shallots, garlic, salt, crushed red pepper, and oregano to a bowl and toss to combine. Spread the tomato mixture into a small baking dish or cast-iron pan in an even layer.
3. Place the baking dish or skillet into the oven. If grilling place the skillet on the cooler side of the grill and close the lid.
4. Allow the tomatoes to cook for 10-15 minutes until they are bubbling, slumpy, and beginning to burst.
5. Score the top of the brie wheel. Sprinkle a little additional crushed red pepper flakes over the top of the brie and gently nestle it into the tomatoes.
6. Allow the brie to bake for 15-18 minutes until the scored rind begins to curl and the cheese is warmed through.
7. To serve, drizzle the remaining 1 teaspoon of honey over the brie. Garnish with flaky sea salt over the brie and tomatoes and add the basil to the tomato mixture.
8. Serve with crostini, crackers, or your favorite dippers. 

Notes

1. If making this on the grill you can add wood chips to your charcoal for even more flavor.
2. Regular balsamic vinegar can also be used. It will be slightly more acidic.