Wednesday, September 14, 2011

recipe: 'to die for' caprese-style brie

The title of any recipe that starts with 'to die for' certainly grabs my attention. Such was the case with this recipe for 'to die for' Caprese-style Brie. I picked up the recipe at a charitable fundraiser cooking event that I attended in the spring, and I finally got around to testing the recipe. 

This appetizer is killer– and let’s be honest, you can never have enough recipes featuring brie! I tested the dish at work and the staff loved it. We had enough to share with several of our customers as well – and two of them asked if they could buy it on the spot!

This is a perfect appetizer to serve in September, when tomatoes are in season and taste their best. Another bonus – you don’t have to turn on the oven! 

'to die for' caprese-style brie
  • 8 (eight) ripe roma tomatoes, diced and seeded
  • 1 (one) pound double cream brie, rinds removed and sliced into small cubes
  • 2/3 (two-thirds) cup extra virgin olive oil (I used the Portuguese Arbequina that we sell in my shop)
  • 1/3 (one-third) cup of fresh pesto
  • 3 (three) cloves garlic (or more, if you like garlic) finely chopped
  • salt and pepper to taste
  • Combine all ingredients and let stand at room temperature for 2 hours or prepare overnight, refrigerate and let stand at room temperature for 2 hours before serving.
  • Serve with slices of baguette, crostini or crusty bread.
note: recipe halves easily.

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