roasted tomato and brie dipIf I had to choose food from only one course for the rest of my life, I wouldn't hesitate in choosing appetizers. Diverse and delicious, they are the foundation of a good party, and I collect recipes for them with fervency. This one for roasted tomato and brie dip is taking its rightful place at the top of my recipe heap these days, as it's amazing.

The recipe is from Wanna Be a Country Cleaver, and she calls it "crack". I don't disagree; it's completely addictive. You start with incredibly flavorful roasted tomatoes then combine them with creamy brie, an array of delectable spices, and some cream cheese, then bake it all into one bubbly, cheesy pan of deliciousness. Spread it on a baguette, and it's heavenly.

Roasted Tomato Brie Dip

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, chopped
Baguette, sliced and toasted

Preheat oven to 450 degrees.

Lay tomatoes, which 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 an 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.