|Grilled Brie and Ciabatta Topped with Slow-Roasted Sunblushed Tomatoes|
Dad in Naramata/Dad and I
Now in their 80's mom and dad are an inseparable pair, doing everything together from hiking in the Peak and Lake Districts of their beloved England to hot air ballooning over Elora Gorge. The fact that they are still doing all of this at a ripe "older" age is a testament to their zest for life, vegetarian healthy diet and daily walks. With advancing age they can both say that neither of them take any type of medication,(except mom does take drops for her glaucoma and macular degeneration and dad has hearing aids he cannot be without, the result of working in a noisy environment for many years). It is really quite a highlight of my day for many reasons talking to them both on the Internet while getting ready for work before the sun is even a glimmer in the morning sky, one being the "eyes" and the other the "ears" in the conversation!
Dad in Malaysia/Dad in the Lake District
While you're puttering around your house this weekend, tuck a pan of tomatoes in the oven, come back several hours later, and have a peak. They will add a whole new dimension of flavour to your appetizer! Not only does slow-roasting concentrate and caramelize the intense flavour of cherry tomatoes, but it also gives them a meatier, more robust texture. The roasted tomatoes become versatile ingredients, perfect for tossing into pasta or salads, layering on sandwiches, or just using as a terrific side dish for grilled or roasted meats. Of course they are perfect served with grilled bread with some grilled brie oozing over each and every nook and cranny. This is a different type of a grilled cheese sandwich! I can't guarantee you will not have any left over so roast a double batch. They keep in the refrigerator for a week (or longer, if you can manage not to eat them all first), and you can freeze them, too. A bonus is the lovely tomato-infused olive oil left over after roasting; drizzle it over grilled vegetables or on the crusty bread for this appetizer, or use it in a vinaigrette.
Dad at home/Dad in the British Army
If you're looking for a new grilling idea for cheese, walk the plank! I found some very inexpensive cedar, maple and alder wood planks at a local grocery store each of which imparts their own unique,delicious smoky flavour. Plank grilling infuses food and requires little supervision, so you can spend more time with dad and the rest of the family. For this recipe you can use one large brie for one communal appetizer or individial brie for a personal touch for each guest. Serve with garlic ciabatta bread and top all with roasted tomatoes and your dad with continue to adore you!!!!
This is my entry for Get Grillin’ with Marla of Family Fresh Cooking and Dara of Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.” This week it was sides, so join the party!
On a gorgeous day like today dad deserves the very best!!!
**Grilled Brie and Ciabatta Topped with Slow-Roasted Sunblushed Tomatoes**
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic, minced
- 1 teaspoon minced fresh chilies
- 6 mini wheels or three 4.5 oz wheels of brie cheese, at room temperature
- cedar plank
- 1 Baguette (French Bread), pide (flat Turkish bread) or ciabatta loaf
- 2 large cloves garlic, peeled
- Sublushed tomatoes, recipe follows
makes about 1 cup (can easily be multiplied, though)
- 250g (1/2 lb) fresh cherry tomatoes
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 teaspoon sugar
- 1/4 cup olive oil