Cherry tomatoes — 6,
olive oil — 2–3 tablespoons,
Camembert Ile de France 125 g — 125 g,
fresh wholemeal bread,
Cut the tomatoes in halves and put lay out the baking tray to bake, cover with baking paper. Cut the herbs and mix with olive oil. Grease each tomato with a little bit of oil with herbs. Cook in the oven for 30–40 min. It depends on the size of the tomatoes — they should look wrinkled and dry outside, but remain juicy inside. Toast each side of bread, put sliced Brie on top. Grill the toasts a little until Camembert melts. If you want, add some Worchester sauce. Serve with baked tomatoes.
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