Minutes Prep time: 25
Minutes Total time: 30
Servings: 16
Difficulty: easy
2 wheels (8 oz each) Brie cheese
1 tablespoon canola oil
3/4 cup chopped yellow onion
1 tablespoon finely chopped garlic
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained, 1/4 cup liquid reserved
1/4 cup apricot preserves
1 tablespoon balsamic vinegar
1/8 teaspoon ground black pepper
Toasted sliced bread or crackers, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 59 mg | 6% |
| Carbohydrate | 5 g | 2% |
| Cholesterol | 28 mg | 9% |
| Total Fat | 9 g | 13% |
| Iron | 2% | |
| Calories | 124 kcal | 6% |
| Sodium | 215 mg | 9% |
| Protein | 6 g | 12% |
| Saturated Fat | 5 g | 25% |
| Sugars | 3 g | 0 |
| Vitamin C | 3 mg | 5% |
Preheat oven to 375°F. Place cheese on shallow baking pan; bake 15 minutes or until cheese softens.
Meanwhile, heat oil in small saucepan over medium-high heat. Add onion; cook 3 to 5 minutes or until tender. Add garlic; cook until fragrant. Add drained tomatoes, reserved tomato liquid, preserves, vinegar and pepper. Reduce heat to medium and cook 10 to 15 minutes, stirring occasionally.
Divide tomato mixture evenly and place on top of each wheel of cheese. Serve with bread or crackers, if desired.
Savory Tomato Baked Brie
