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Warm Brie and Goat Cheese
(recipe, Carrie Floyd)
Here's a cinchy appetizer that incorporates a favorite ingredient of mine — sun-dried tomatoes — which seem to have fallen out of favor since the frenzy around them in the 1980s. If you follow the basic ratio of the recipe, you can adapt it with smaller or larger amounts of cheese.
- 2 Tbsp. extra-virgin olive oil
- 4 oz. goat cheese, cut into 1-inch-high rounds from a larger log or smaller disc
- 1 small wedge of Brie
- 2 to 3 sun-dried tomatoes packed in oil, cut into slivers
- 1 Tbsp. fresh thyme or rosemary leaves, stripped from stems
- Freshly ground coarse black pepper or red pepper flakes (optional)
- Sliced bread, for serving
- Preheat the oven to 400 degrees.
- Into an ovenproof ceramic dish, pour enough olive oil (or oil from the jar of sun-dried tomatoes) to cover the bottom. Arrange the cheeses on the oil, then place the sun-dried tomatoes over the cheeses; drizzle with a little more oil. Scatter the herbs over the top, then some freshly ground pepper or a pinch of red-pepper flakes.
- Cook for 10 to 15 minutes, until the cheeses are warmed through and bubbly. Serve immediately, spreading the warm cheeses and tomatoes on the bread slices.