serves 6 – if you’re using a Vinter’s Brie, or make 6 individual portions
1 Fairview Vinter’s Brie 125 ml basil pesto
some truss tomatoes
a little olive oil
salt and pepper
Preheat the oven to 200 C, place the truss tomatoes on a baking sheet, drizzle with olive oil, season with salt an pepper. Roast the tomatoes for 10-15 minutes or until the burst open and have some char marks. Keep until needed.
Place the cheese on a piece of baking paper and with a sharp knife, cut the cheese in half horizontally. Spread pesto lavishly on the bottom half of the cheese. Take half of your tomatoes and remove the trusses. Place tomatoes on the pesto, season with salt and pepper and place the top half of the cheese on top. Bring all 4 corners of the baking paper together and tie with a piece of string. Just before serving, warm the cheese in the microwave for 2 minutes or bake in a preheat oven (180 C) for 5 minutes. Serve with more truss tomatoes and lots of crusty bread.