Roasted Pineapple Heirloom Tomato And Brie Bruschetta

• 2 large pineapple heirloom tomatoes, sliced 1/4 inch thick
• 2 tablespoons olive oil
• 1 pinch fine sea salt
• 1 pinch cracked pepper
• 2 teaspoons dried basil
• 10 slices sour dough baguette, cut 1/2 inch thick
• 2 cloves garlic, peeled
• 10 slices brie, cut 1/4 inch thick

1. Preheat oven to 375 degrees F.
2. Place tomato slices on a lined and greased baking sheet.
3. Drizzle with olive oil and sprinkle with salt, pepper and dried basil.
4. Roast until bubbly about 10 to 12 minutes.
5. In the meantime also toast slices of baguette just until golden but still slightly chewy.
6. Rub partially toasted baguette with clove of garlic, top with a slice of both the brie and tomato.
7. Return to oven to finish toasting and melt cheese, about another 5 minutes.

pineapple heirloom tomatoes, olive oil, salt, cracked pepper, basil, baguette, garlic, brie

Taken from food52.com/recipes/6030-roasted-pineapple-heirloom-tomato-and-brie-bruschetta (may not work)