Roasted Tomato Brie Dip

Gooey cheese, oven roasted tomatoes and fresh basil all in one melty dip.  Grab a baguette and dig in!


  • 8 ounces 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


  1. Preheat oven to 450 degrees.
  2. 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.
  3. Bake for 30 minutes until roasted. Remove from baking sheet and allow to cool. Dice when cool enough to handle.
  4. Reduce heat on oven to 350 degrees.
  5. In mixer or large bowl, beat together cream cheese and brie until mixed together. Add in diced roasted tomato and basil.
  6. When incorporated together, pour cheese mixture into a oven safe bowl and bake for 25 minutes until golden brown and bubbly.
  7. Allow to cool for 10 minutes and in that time toast the sliced baguette.
  8. 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