Mambo Sprouts

Roasted Tomatoes with Brie

Courtesy of the National Foundation for Celiac Awareness.

From Globally Gluten-Free, by NFCA Director of Education Nancy Baker.

Ingredients:

• 10 medium plum tomatoes
• 2 tsp. of olive oil
• 1 Tbsp. of pesto
• 4 oz. of ripe Brie cheese
• Flat leaf parsley or basil
• Salt and pepper to taste

Directions:

1. Preheat oven to 325°F.
2. Lightly oil a jelly roll pan. Cut the tomatoes lengthwise in 1/2.
3. Arrange the tomatoes cut-side up in the prepared pan. Sprinkle with salt and pepper then drizzle with olive oil.
4. Roast the tomatoes for about 50 minutes or until they are very soft.
5. Let the tomatoes rest until warm, then arrange them on a small platter.
6. Spoon a dab of pesto onto each tomato half with a small slice of Brie. Decorate with fresh herbs. Serve immediately.

Want More Gluten Free Recipes? Visit CeliacCentral.org.