Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 large plum tomatoes
  • 1 baguette
  • 8 ounces Brie cheese, room temperature
  • 8 thin slices prosciutto

Instruction

  • Preheat oven to 425°F.
  • Stir together the oil, garlic, rosemary, 1 teaspoon salt, and 1 teaspoon pepper in a mixing bowl. Cut 6 of the tomatoes in quarters, add them to the bowl and stir so they are coated with the olive oil mixture.
  • Line a rimmed baking sheet with foil and place the quartered tomatoes in a single layer on the  sheet.  Roast them up until the tomatoes are very tender, about 30 minutes. Cool the tomatoes on the sheet.
  • When the tomatoes are cool, cut the baguette lengthwise and then cut them into four sections, about 6 inches long…if you have leftover baguette, it will make great breadcrumbs, other sandwiches, etc!)
  • Slice the brie and divide the slices among each baguette piece. Spread the cheese to the edge of the bread (and yes, it’s fine to use the rind!)
  • Top each sandwich with 4 to 6 roasted tomato pieces and two slices of prosciutto. If you like your sandwiches covered and not open-faced, you can use the leftover baguette to top them. Serve and enjoy!