Laid-back summer entertainment is something that can be achieved very easily with this flavour-packed and decadent recipe.
Grab a wheel of Brie, some mini tomatoes, mini peppers, and shallots, and “bake” them in the barbecue until you get that cheese soft and gooey. Make a quick balsamic glaze with our balsamic vinegar and drizzle over the piping hot cheese and vegetables. Garnish with garden fresh basil and you will serve one of the best appetizers!
Directions
- In small saucepan, place balsamic vinegar. Bring to a boil over medium high heat, then turn temperature down and gently boil over medium heat until reduced and thick, approximately 5 minutes. Reserve.
- In small bowl, combine tomatoes, shallot, mini peppers, garlic flowers, 1 Tbsp olive oil, salt and pepper.
- Meanwhile, heat up barbecue to a temperature of 400°F. When hot, turn off one side of the grill to make a two-temperature zone.
- Grease a 7” cast iron pan with a bit of olive oil.
- Place tomato mixture in pan and top with Brie wheel.
- Place pan on cool side of the grill, close the lid and bake until cheese is soft and gooey and vegetables are soft, about 20 minutes.
- Remove from grill, spoon some of the vegetables over cheese, drizzle with balsamic glaze and garnish with basil.
- Serve immediately with pita crackers or baguette.
Ingredients
- 1/2 cup Farm Boy™ Balsamic Vinegar
- 1 1/2 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L) divided
- 1 1/2 cups Assorted Mini Tomatoes halved
- 2 Tbsp Shallots very thinly sliced
- 1 cup Mini Peppers sliced
- 1 tsp Farm Boy™ Garlic Flowers (190 ml)
- Farm Boy Fleur de Sel and cracked black pepper to taste
- 1 wheel Farm Boy™ Double Cream Brie (200 g)
- 2 Tbsp Basil for garnish
- Farm Boy™ Double Baked Multigrain Pita Crackers (170 g)
