This simple dish can be an appetizer or part of an evening meal served with a fresh summer salad. Even the leftovers are fantastic…if there are any.
1 ½ cup Cherry Tomatoes
2 cloves garlic minced
2 tsp Olive Oil
¼ tsp Kosher or Sea Salt
1 small 8 oz whole Brie
2 Tbsp White Wine
Pita triangles or French Bread to serve
Heat a small cast-iron skillet or another grill-ready pan on a closed grill for 3 minutes.
Add the olive oil, and heat for 1 minute then add tomatoes. Cook with the lid closed for 5 minutes and then add 1 clove of minced garlic. Continue to cook for an additional 5 minutes until the tomatoes burst and there is a slight sauce.
Remove tomatoes from the grill and pour into a bowl. Cut off the top of the brie, and place in the hot pan. Top with white wine and then salt. Return to the grill and cook until fully melted.
While the brie is melting warm the pita or grill the French bread.
Once melted, remove from the grill and top with the tomatoes.
If you don’t want to use white wine, you can use chicken stock or your stock of choice with a half teaspoon of lemon juice.
Other cheeses to consider:
Gruyère & Swiss combination
Want to fancy this up? Here are some garnish ideas:
Baby basil leaves
Fresh thyme or oregano leaves
A slight drizzle of good balsamic vinegar
Variation: Grilled Brie with Herbs, a great dish using fresh herbs from the garden