Oven-Roasted Tomatoes with Brie and Pine Nut Bread Crumbs
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sunset.com
serves 8 Ingredients 4 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 |
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Preparation
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.
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.