Oven Baked Tomatoes and Brie Crostini
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Ready In: 15m
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Oven baked tomatoes and brie crostini. An excellent appetizer baked in halogen (turbo) oven.
- 6 oz (180 g) wine tomatoes,quartered
- 2 scallions,chopped
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- French bread,sliced
- 1 clove garlic,peeled and halved
- 3 oz (90 g) Brie,cut into slices
- freshly ground black pepper to taste
- arugula leaves,to serve
Combine tomatoes,scallions,oregano,1 tablespoon olive oil and 1 tablespoon balsamic vinegar. Toss together and set aside. Put the high grilling rack in the turbo oven.
Preheat turbo grill to 482°F (250°C). Arrange the bread slices on the grilling rack. Toast for 3-5 minutes until golden.
Remove the bread from turbo oven and turn over,so the lightly browned side is uppermost. Rub the cut garlic slightly over each toasted bread.
Arrange the Brie slices and tomato mixture on the toasts. Put on the high grilling rack of the turbo oven. Grill at 437°F (225°C) for 3-5 minutes,until cheese melts and tomatoes have softened.
Sprinkle oven baked tomatoes with black pepper. Serve immediately with arugula leaves drizzled with remaining olive oil and vinegar