Baked Brie Ratatouille
Creamy brie is topped with savory garden fresh veggies in this warm, melty dip.
Ingredients
For crostini:
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon minced fresh rosemary
- 1/2 baguette cut into 1/4-inch thick slices
For baked brie:
- 2 tablespoons olive oil
- 1/2 small yellow onion diced
- 1 clove garlic minced
- 1 teaspoon minced fresh thyme
- 1 small red bell pepper cut into 1/2-inch dice
- 1/2 small eggplant cut into 1/2-inch dice
- 1 small zucchini cut into 1/2-inch dice
- 2 plum tomatoes diced
- 1/4 cup low-sodium vegetable broth
- 2 tablespoons chopped fresh basil divided
- Kosher salt and freshly ground black pepper to taste
- 1 32-ounce imported brie wheel
- Crudite such as multi-color carrots, Belgian endive, snap peas and Persian cucumbers
Instructions
- For crostini: Preheat oven to 350°F. Combine oil, garlic and rosemary in small bowl.
- Arrange baguette slices on rimmed baking sheet. Brush both sides of each slice with the herb oil mixture. Bake, flipping slices halfway through, until golden-brown, about 15 to 20 minutes. Set aside for serving with baked brie.
- For baked brie: Heat oil in medium saucepan over medium heat. Add onions and cook, stirring occasionally until softened, about 3 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add vegetables in the following order: peppers, eggplant, zucchini and tomatoes. Cook each vegetable until it softens, about 2 to 3 minutes, before adding the next vegetable.
- Add broth and reduce heat to medium-low. Cook, stirring occasionally, until vegetables are tender, about 5 minutes. Stir in 1 tablespoon basil and season with salt and pepper, to taste. Remove from heat and set aside for topping brie.
- Line a rimmed baking sheet with parchment paper. Score a diamond pattern on top of the brie wheel with a sharp knife. Top brie with vegetable mixture and place onto prepared baking sheet. Bake until brie is melted, about 10 to 15 minutes.
- Garnish with remaining basil and serve warm with crostini and crudite.
