Name: Baked Brie Ratatouille
Prep time: 20 min
Cook time: 55 min
Ingredients: 2 tablespoons olive oil; 2 cloves garlic (minced); 1 teaspoon minced fresh rosemary; 1/2 baguette (cut into 1/4-inch thick slices); 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)

Baked Brie Ratatouille

Creamy brie is topped with savory garden fresh veggies in this warm, melty dip.

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Prep Time 20 mins

Cook Time 55 mins

Course Appetizer

Cuisine American

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.

Keyword Caramel Apple Baked Brie, cheese appetizers, imported brie