Wine
Dinners

Heirloom Tomato Brie Appetizer

Take 3 pounds of cut up heirloom tomatoes (try to get most of the juice out) and put in an oven proof container with olive oil, garlic, and garlic salt (you can add pesto, onions, shallots or olives too). Roast in a 450 degree oven or barbecue until tomato starts to bubble and brown, abut 20 minutes. Cut the rind off 2 -1 pound brie rounds and set in middle of tomatoes. Return to oven until brie starts to melt, about 10 to 15 minutes. Top with blue cheese and pine nuts and return to oven until melted on top and pine nuts are browned, about 10 minutes. Serve with french bread.

Wine
Dinners