Pink is the new black.
Tomatoes are the new artichoke.
This is the new crack.
Not that I condone crack use – but this…THIS is CRACK.
Tell your dealer that you’ve found a new supplier – me. Oh. Wait. I’m not entirely sure I’m okay with the title of supplier. But it does make me feel like the rebel I’m not.
This might take a couple of extra steps to roast tomatoes and then bake the dip – but the smells coming out of your house will waft out of your house in little rainbow form and lure in friends from far away places. It’s the siren song of dips, People!! C’mon!
After last week seeing Jessica’s Blueberry Cheddar dip, I knew it was my prerogative in this life to make dip. It was like a calling of cheesy proportions. I just opted for a savory version instead. And boy was my patience rewarded.
With Ben out for the day enjoying his bachelor party – shooting, going to a baseball game and drinking – I was left to my own devices and this became my dinner. I ate half of this. And I am not ashamed. Okay, maybe a little. But not enough to care.
I just couldn’t stop. Unceremoniously shoving half a baguette into my face hole and more of this dip than I shoudl be comfortable admitting – it was a perfect Saturday night for me! JAG reruns on DVD and a little wine too. What more could a girl ask for? Harm, hello!!
Needless to say – go make this. I command this of you. This is unreasonably delicious. It almost should be illegal. No, it should be. Then you can make it, feel like a rebel, devour it and revel in your badassery. Truthiness.
Also, Come share in the tomato love at the Tomato Love Recipe Exchange, hosted byGimme Some Oven & Bake Your Day, sponsored this week by KitchenAid. Also visitRecipe for Change to learn more about how to support tomato farmers.
Roasted Tomato Brie Dip
Yield: 2 cups
Prep Time: 40 Minutes
Cook Time: 25 Minutes
Total Time: 65 Minutes
8 ounches Brie, rind removed and softened
8 ounces Cream Cheese, softened
5 large tomatoes, halved and deseeded
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 Tbsp Rosemary
1/2 tsp Sea Salt
1/2 tsp Ground Pepper
3 cloves Garlic, minced
1/4 cup Basil, chiffonade
Baguette, sliced and toasted
Preheat oven to 450 degrees.
Lay tomatoes, that have been deseeded and patted dry, sliced side up on a baking sheet. Drizzle with balsamic vinegar, olive oil, rosemary, sea salt, ground pepper, and garlic.
Bake for 30 minutes until roasted. Remove from baking sheet and allow to cool. Dice when cool enough to handle.
Reduce heat on oven to 350 degrees.
In mixer or large bowl, beat together cream cheese and brie until mixed together. Add in diced roasted tomato and basil. When incorporated together, pour cheese mixture into a oven safe bowl and bake for 25 minutes until golden brown and bubbly.
Allow to cool for 10 minutes and in that time toast the sliced baguette.
Serve while warm. And don't forget to breathe.
Roasted tomatoes adapted from Ina Garten. Cheese dip inspired by How Sweet Eats Blueberry Cheddar Dip