© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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4½ ounce Brie
16 ounce loaf French bread
1½ cups coarsely chopped plum tomatoes
6 ounces cooked ham or prosciutto, coarsely chopped (about 1 cup)
2 tablespoons olive oil
1 teaspoon bottled minced garlic or 2 cloves garlic, minced
1 teaspoon dried oregano, crushed
½ cup finely shredded Italian blend cheese (2 ounce.)
2 tablespoons balsamic vinegar
Preheat oven to 350°F. Remove edible rind from Brie cheese, if desired, using a vegetable peeler. Cube cheese; set aside.
Split French bread in half horizontally. Hollow out one of the bread halves, leaving a ½-inch shell. Place hollowed bread half, cut side up, on a large baking sheet; set aside. (Save remaining bread for another use).
In a medium bowl combine tomatoes, ham, Brie, oil, garlic, and oregano. Toss to combine. Spoon into hollowed bread half. Sprinkle with finely shredded cheese. Bake about 15 minutes or until heated through. Drizzle with vinegar. To serve, cut crosswise into 4 portions.