Grilled Brie and Ciabatta Topped
with Slow-Roasted Sunblushed Tomatoes
As seen on Honest Cooking...Happy Fathers Day to all the adoring men in your life!!! I know you are all reflecting on the past and remembering all the good things about your dad and letting him know how much he is loved in your own small way. Almost every morning I speak to my dad (and my mom) on MSN, except of course during ski season when dad is on the slopes or when they are on holiday. Even if we have nothing exciting happening in our lives, and very little to say, we support each other and listen to our daily routines as if we still lived under the same roof. They live in the East so with over 3,000 kilometers between us the Internet connects us and is a valuable and much needed start to our day. If we don't speak in the morning the stars seem misaligned and all is not right with the world.
Dad in Naramata/Dad and I
Now in their 80's mom and dad are an inseparable pair, doing everything together from hiking in the Peak and Lake Districts of their beloved England to hot air ballooning over Elora Gorge. The fact that they are still doing all of this at a ripe "older" age is a testament to their zest for life, vegetarian healthy diet and daily walks. With advancing age they can both say that neither of them take any type of medication,(except mom does take drops for her glaucoma and macular degeneration and dad has hearing aids he cannot be without, the result of working in a noisy environment for many years). It is really quite a highlight of my day for many reasons talking to them both on the Internet while getting ready for work before the sun is even a glimmer in the morning sky, one being the "eyes" and the other the "ears" in the conversation!
Dad in Malaysia/Dad in the Lake District
So to honour all the men in our lives I have chosen to create a barbecued appetizer of grilled brie with a roasted tomato topping served with plenty of grilled bread to please the carb lovers in your life.
While you're puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavour to your appetizer! Not only does slow-roasting concentrate and caramelize the intense flavour of cherry tomatoes, but it also gives them a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches, or just using as a terrific side dish for grilled or roasted meats. Of course they are perfect served with grilled bread with some grilled brie oozing over each and every nook and cranny. This is a different type of a grilled cheese sandwich! I can't guarantee you will not have any left over so roast a double batch. They keep in the refrigerator for a week (or longer, if you can manage not to eat them all first), and you can freeze them, too. A bonus is the lovely tomato-infused olive oil left over after roasting; drizzle it over grilled vegetables or on the crusty bread for this appetizer, or use it in a vinaigrette.
Dad at home/Dad in the British Army
The technique is simple...spread them in one layer on a rimmed baking sheet, sprinkle with salt and herbs, and coat generously in olive oil. Roast slowly until the tomatoes are a deep, rich brown and very collapsed. You can certainly use this method this time of year on less-than-ripe tomatoes that you would otherwise use as ping pong balls. As the days get longer more and more local garden produce is becoming available but we may need to wait just a little longer for sun-ripened tomatoes. Be patient and roast your babies instead. They will remind you of sun-kissed summer days to come, and they will have intense flavour perfect for this appetizer.
If you're looking for a new grilling idea for cheese, walk the plank! I found some very inexpensive cedar, maple and alder wood planks at a local grocery store each of which imparts their own unique,delicious smoky flavour. Plank grilling infuses food and requires little supervision, so you can spend more time with dad and the rest of the family. For this recipe you can use one large brie for one communal appetizer or individial brie for a personal touch for each guest. Serve with garlic ciabatta bread and top all with roasted tomatoes and your dad with continue to adore you!!!!
This is my entry for Get Grillin’ with Marla of Family Fresh Cooking and Dara of Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This week it was sides, so join the party!
On a gorgeous day like today dad deserves the very best!!!
**Grilled Brie and Ciabatta Topped with Slow-Roasted Sunblushed Tomatoes**
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic, minced
- 1 teaspoon minced fresh chilies
- 6 mini wheels or three 4.5 oz wheels of brie cheese, at room temperature
- cedar plank
- 1 Baguette (French Bread), pide (flat Turkish bread) or ciabatta loaf
- 2 large cloves garlic, peeled
- Sublushed tomatoes, recipe follows
2. Meanwhile, whisk the olive oil in a large bowl with the lemon zest, garlic and chilies. Add cheeses to the bowl and coat with the mixture. Let stand for 15 minutes.
3. Slice the baguette, pide or ciabatta and toast pieces over a barbecue grill rack. As they are done rub them, one at a time, with a whole garlic clove. Season with a little sea salt, then stack them one on top of the other and set aside.
4. Arrange the cheeses on top of the plank. Drizzle with any remaining marinade. Cover the grill and cook for 3 to 5 minutes or until the cheeses are swollen and ready to burst. Remove the plank from the grill using tongs and let stand for 5 minutes. Serve the cheeses on the plank with grilled ciabata. To eat, make a shallow cut on top of cheese and party peel back skin. Dunk bread in melted cheese and go for it! Serve with Sunblushed tomatoes
*Tip: If grilling isn’t possible, lay cheese on a parchment-lined tray. Bake in a preheated 375˚F oven for 3 to 5 minutes.
Serves 6
**Sunblushed Tomatoes**
makes about 1 cup (can easily be multiplied, though)
- 250g (1/2 lb) fresh cherry tomatoes
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon sugar
- 1/4 cup olive oil
2. Mix together the salt, thyme, oregano and sugar and sprinkle over the top of the tomatoes. Drizzle over the olive oil and put in the oven.
3. Immediately, turn the heat down to somewhere in the region of 165-200°F. This isn’t an exact science, and will depend on how long you want to wait for your tomatoes... the lower the temperature, the longer it will take but more flavourful they will be.
4. Cook for 2-3 hours, until the tomatoes are soft and fragrant. They should lose their raw look, but not be charred. Store in an airtight container in the fridge.
You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
