Roasted Tomato and Brie Bruschetta

• 10 ounces cherry tomatoes, cut in half
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon chopped fresh rosemary
• 5 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 12 slices of French bread, 1/2 inch thick
• extra virgin olive oil, to brush on the bread
• 4 ounces Brie cheese, cut into 12 slices

Directions

Preheat the oven to 400 degrees F. Mix the tomatoes, olive oil, rosemary, garlic, salt and pepper together in a small bowl. Pour the mixture onto a baking sheet and place on the center rack of your oven. Roast the tomatoes for 15-20 minutes, until the tomatoes have collapsed and mixture is fragrant. Remove from the oven to cool to room temperature.

Preheat the broiler of your oven. Brush one side of each French bread slice with extra virgin olive oil. Place the sliced bread, oiled side up, onto a baking sheet. Place under the broiler and toast the bread until the edges are browned and crisp, but the center is still soft. The crunchy edges of the toasts are one of the keys to a delicious bruschetta, so don't answer the phone while the bread is toasting. My oven took about 6 minutes to get toasted perfection.

Remove the toasts from the oven and immediately top with a slice of the Brie and a small scoop of the roasted tomato mixture. Serve immediately and enjoy with your favorite glass of wine.