That summer picnic feeling in a plate
This one is short and sweet. As all summer meals should be. So let this baked Brie be your daydream in a plate, where you are sitting in a colorful blanket over the green grass surrounded by chilled wine glasses, lots of bread crumbs and a tiny bag of cookies waiting for you in a hidden corner of a basket.
You could enjoy this scene even in the table of your own home, no matter the ground. Thanks to the Brie, this dish will take care of transporting you there, so enjoy the ride!
My favorite thing about a Brie cheese is it's creaminess, because I can’t resist a creamy cheese, and it’s not-so-mild flavor. Even if the flavor is not necessarily what you will call pungent, as in Parmsan or Manchego, it’s nuttiness and umaminess give this cheese an interesting personality that goes along with savory and sweet dishes as well. But they need to be simple, Mr. Brie doesn’t like pretentious at all!
I wanted to give this Brie a savory note, that’s why I created this topping with juicy roasted tomatoes for a caramelized, kind of smoky flavor. The radishes add a peppery kick plus you know they are super good for you. I’m pushing them in everything I’m cooking now. Pistachios and mint leaves add great texture. The star of this dish though is the honey. You need plenty of drizzles of it to bring out the cheese and tomato flavors. Give it a good drizzle when it’s just out of the oven and another one when ready to serve.
This is truly an amazing light lunch or dinner for any day. We ate the whole thing. At that moment. And I’m looking already for the ideal day to do it again soon. It is that good!
1. I used a mix of Campari and small tomatoes. You may use these as well as Roma tomatoes sliced in fourths. I wouldn’t dare to recommend cherry tomatoes for this dish.
2. I used mint leaves to keep it light and let the tomato flavor shine through, but you may substitute or even mix in some basil leaves.
3. Also, the dressing its completely optional. It helps to create some flavor balance with the vinegar and in making everything pop. If you decide not to make it, just sprinkle some extra salt as soon as you take the Brie out from the oven.
Baked Brie with tomatoes, honey and mint
Small red tomatoes, Campari tomatoes or a mix – 2 to 2 ½ cups, about 15 to 18 pieces
Extra virgin olive oil – 2 Tsp., divided
Fine sea salt – ½ Tsp, divided
Freshly ground black pepper – dash
Fresh mint leaves, chopped – 2 TBSP
Whole Brie wheel
Radishes, finely diced – ¼ cup
Pistachios, chopped – about ¼ cup
Champagne vinegar – 2 Tsp.
Honey and mint leaves to serve
Preheat oven to 425°.
In a small ovenproof pan mix up the tomatoes with the olive oil, ¼ teaspoon of the salt, pepper and mint leaves until the tomatoes are well covered. Roast from 20 to 25 minutes. Reserve some of their juice after roasting. Decrease oven temperature to 350°.
Place Brie in an ovenproof dish. Spread the tomatoes on top. Stuck in the radishes among the tomatoes. Place dish in a large baking sheet and bake for about 15 minutes, until the cheese seems soft and has melted spots. Retire from oven.
While the Brie is baking, mix about 2 tablespoons of the tomato juices with the champagne vinegar, some extra chopped mint leaves if you have in hand, the extra salt and the remaining teaspoon of olive oil. Drizzle the already baked Brie with this dressing. Toss the pistachios and mint leaves. Drizzle with a liberal amount of honey. Serve warm with French bread and white wine!