Brie gratinated with tomato and basil salad
1 kg Le Grand Rustique brie, whole
1 box (250 g) teardrop tomatoes or cherry tomatoes
1 pot basil
5 tbsp Stockmann Gourmet 4-leaf balsamic vinegar
freshly ground black pepper
Stockmann Bakery baguettes
Cut tomatoes into halves and remove the seeds. Chop basil leaves coarsely. Mix together tomato halves, chopped basil and balsamic vinegar.
Place the brie cheese on an oven-proof plate or in a low pan. Spread tomato and basil salad on top. Put in oven (180 degrees Celcius) for about 5 minutes. When the edges of the cheese start to swell, it is done. Before serving, grind black pepper generously on the salad. Serve with newly baked baguettes.