TOMATO MEDLEY TASTING PLATE

Ingredients

• 300g Tomato Medley
• 300g thick wheel of double brie, chilled
• 1 tbs olive oil
• 2 tsp fresh thyme leaves
• 1 garlic clove, crushed
• pinch chilli flakes
• 1-2 tbs caramelized balsamic
• 100g prosciutto, thinly sliced
• 1 cup marinated olives
• crispbread, crackers & figs, to serve
• micro herbs, to garnish

Method

1. Preheat oven to 220°C fan-forced. Line an ovenproof dish with a 20cm square of baking paper. Place brie in the centre.
2. Combine the tomatoes, oil, thyme, garlic and chili flakes in a large bowl, season. Spoon over the brie and bake for 10-12 minutes, or until cheese is hot and tomatoes start to split. Remove from the oven and drizzle with caramelized balsamic.
3. Arrange prosciutto, olives, crispbread, crackers and figs on a large board. Scatter with micro herbs. Serve with warm brie.

Tip: Cooking time will vary depending on the size and thickness and temperature of your brie.