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Yields:
10 - 12 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Cal/Serv:
161
We used a big wheel of brie to fit perfectly inside a 10" skillet. It was almost THREE POUNDS. You can definitely use something a bit smaller, depending on the size (and brie obsession level) of your crowd.
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Ingredients
- 1 1/2 cups
halved cherry tomatoes
- 3
cloves garlic, minced
- 1/3 cup
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Pinch red pepper flakes
- 1
large wheel brie
Balsamic glaze, for drizzling
- 1/4 cup
thinly sliced basil, for garnish
- 1
baguette, sliced, for serving
Directions
- Step 1In a large bowl, combine cherry tomatoes and garlic, then toss with olive oil. Season, to taste, with salt, pepper, and red pepper flakes.
- Step 2Place brie in a cast iron skillet then top with tomato mixture. Place over campfire (or on a hot grill), and cook until brie is melted, about 20 minutes. (Just because the brie isn't oozing, doesn't mean it's not hot and ready. To test, poke sides of the wheel with a knife to see if cheese is melty inside.)
- Step 3 Drizzle with balsamic glaze and garnish with basil. Serve warm with baguette slices.
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