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Roasted Pineapple Heirloom 'n Brie Bruschetta

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Roasted Pineapple Heirloom 'n Brie Bruschetta
2008-07-25 Appetizer
5 50

Seasoned heirloom tomato slices are oven-roasted and place on top of toasted sour dough bread, then topped with brie cheese, and baked.

  • Servings: 4-8


2 Tbsp Olive Oil
2 Large Pineapple Heirloom Tomatoes, sliced ¼" thick
8-10 slices Brie Cheese, ¼" thick
8-10 slices Sour Dough Bread, ½" thick
2 cloves Garlic, halved
Sea Salt, to taste
Fresh Cracked Pepper, to taste
2 tsp Dried Basil


Pre-heat oven to 375 degrees F. Place tomato slices on a foil-lined baking sheet. Season with salt, pepper and basil; drizzle with olive oil. Place in oven for 10 to 12 minutes, until almost bursting. Meanwhile lightly toast the slices of bread and rub with the split garlic clove. Top with the roasted tomatoes and brie; return to oven until golden and cheese is bubbly, about 4 to 6 minutes.

Helpful Tips:

This is such an easy, but upscale dish, you must try it!