Roasted Tomato Brie Dip

Preheat oven to 450ºF.

Lay tomatoes, that have been deseeded and patted dry, sliced side up on a baking sheet. Drizzle with balsamic vinegar, olive oil, rosemary, sea salt, ground pepper, and garlic. Bake for 30 minutes until roasted. Remove from baking sheet and allow to cool. Dice when cool enough to handle.

Reduce heat on oven to 350ºF.

In mixer or large bowl, beat together cream cheese and brie until mixed together. Add in diced roasted tomato and basil. When incorporated together, pour cheese mixture into a oven safe bowl and bake for 25 minutes until golden brown and bubbly.

Allow to cool for 10 minutes and in that time, toast the sliced baguette.

Serve while warm. And don’t forget to breathe.

Roasted tomatoes adapted from Ina Garten. Dip inspired by Blueberry Cheddar dip by How Sweet Eats.