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Grilled Brie with Roasted Cherry Tomatoes

The Blue Jean Chef, Meredith Laurence
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 tbsp

Basil, fresh

2 pints

Cherry tomatoes, red and yellow

1 tsp

Balsamic vinegar

1

Balsamic glaze

1

Black pepper, freshly ground

1/2 tsp

Italian seasoning

1 tsp

Salt

1 tbsp

Olive oil

1

Olive oil

1

loaf Ciabatta bread or baguette

1

wheel Brie cheese

1 tablespoon chopped fresh parley