SUNSET® Oven-Roasted Tomatoes with Brie and Crunchy Pine Nut Bread Crumbs
This sexy new-century “hot-dish” is fantastic to serve with any meal!
Makes 8 servings
4 SUNSET® Beefsteak Tomatoes
1/4 cup coarsely chopped fresh herb mixture: parsley, oregano, thyme, basil, chives and tarragon
salt and pepper
1 small (8 oz) round brie cheese, cut into 11 – 12 thin slices
2 cups diced French bread
2 Tbsp extra-virgin olive oil
6 Tbsp pine nuts
Preheat oven to 400°F.
Cut each tomato into 3 thick slices. Shingle the tomatoes into a 9″ x 13″ baking pan. Sprinkle with the herbs and liberally season with salt and pepper. Lay out brie slices evenly over the tomatoes.
In a food processor, drizzle the bread with olive oil and pulse until coarsely chopped; add nuts and lightly pulse to break them up. Scatter crumbs over cheese. Bake for about 15 minutes if using a metal baking pan, or for about 20 – 25 minutes for a glass pan.