Brie and Roasted Tomato Grilled Cheese

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Due to a late harvest in my garden beds, I have a major abundance of tomatoes at the moment. Countless people have told me to start canning them, but I am being stubborn. I'm determined to eat them all without dealing with the canning process. We'll see how that lasts.

One of my favorite ways to eat tomatoes is roasted, with a tiny bit of sea salt. It brings out the sweetness of the tomatoes, which the salt compliments quite well. When I finally found some delicious Gluten Free bread that I like, I started experimenting with putting the delicious roasted tomatoes on a sandwich.

Brie and Roasted Tomato Grilled Cheese

Ingredients:

• 1/2 tomato (I used a yellow tomato from my garden, but feel free to use one of your favorite variety! Heirloom tomatoes are my favorite)
• 1 tsp olive oil
• 1 sprinkling sea salt
• 2 slices bread (I used Gluten Free Bread, Super Seeded, by Essential Baking Co)
• 4 thin slices brie cheese
• Garneshes to taste (I added sriracha and guacamole because duh)

Directions:

1. Roast the tomatoes. Preheat oven to 350. Slice tomato slices 1/4 inch thick and place on a sprayed cookie sheet (I used a layer of aluminum foil and then sprayed it with coconut oil cooking spray). Brush or drizzle slices with olive oil and sprinkle with sea salt. After 10 minutes (or when the tomatoes have become gooey), take out of the oven.
2. Place two pieces of bread on a pan over medium-high heat on the stove. Place two thin pieces of brie cheese on each piece.
3. Add the roasted tomatoes to one piece.
4. Cover and wait 2-4 minutes, until the brie cheese begins to melt. Then, put the two pieces of the sandwich together and press down to glue them together. 
5. Heat for another 2-4 minutes, until the bottom piece is well-toasted, and then repeat on the other side. 
6. Serve with sriracha and guac, if you've got it!

16 Holiday Recipes You'll Die For & A Thanksgiving Menu

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It's not just about the turkey, folks. It's about giving thanks and loving each other... and the appetizers, side dishes, and desserts, of course. Here's a Thanksgiving Menu filled with delicious, creative dishes. Pick your favorites and find the recipe links at the bottom.

I know, you're drooling right now. And you're also thinking, "How on earth could I even eat all of those things in one sitting?" The answer is two-fold: Tiny bites, big pants.

Here are the recipes:

Appetizers:
Baked Honey and Basil Brie Pastry with Reduced Kahlua
Pretzel Rolls with Beer Cheese Dipping Sauce
Baked Apples with Savory Pork Stuffing
Spicy Curry Pumpkin Fries

Sides:
Skinny Vegetarian Stuffing
Roasted Cranberry Sauce (Here are 7 more Cranberry Sauce recipes)
Kahlua Brown Sugar and Walnut Whipped Sweet Potato 
Thai-Style Brussels Sprouts

Main:
Roasted Turkey

Dessert:
Dark Chocolate Cheesecake With Chocolate Hazelnut Ganache, Toasted Hazelnuts, and Sea Salt
Cherry Pomegranate Mini Pies
Homemade Peppermint Patties

Cocktails:
Whiskey Sweet N Sour Cocktail
Vodka Cake Cocktail
Whiskey Apple Cider
Rumon Ale Cocktail

Enjoy!

Basil Brie Mushrooms

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Delicious mushrooms with spicy basil and a layer of creamy, melted brie cheese. Easy. Small. Delicious. And (probably) the perfect cure for even the meanest hangover.

I gotta be a little honest here, folks. I was hungover on my birthday. That's how I discovered these.

You see, I'm typically a salad girl. Salads = produce trail mix. Delicious. I eat a salad for lunch almost every single day.

But on this day... the day after my self-guided gangster tour of Chicago... I wasn't feeling a salad at all. The thought of acidic and leafy foods entering my mouth was mental torture. All I wanted was some V8 (hangover cure number one) and some brie cheese (hangover cure number two).

And then, in the early afternoon, I emerged from my room cave actually wanting to bake something. And that, my friends, is how these delicious Basil Brie Mushrooms were born. Because I had all three ingredients in my fridge. And because sometimes, a girl just needs to smother everything in basil and brie cheese.

Basil Brie Mushrooms

Calories: 30

Servings: 3-5
Serving Size: 2-3 mushrooms

Ingredients:

• 10 Small Mushrooms
• Brie Cheese (to taste, but you likely only need about 1/8 of a regular President's wheel)
• 5 leaves Basil

Directions:

1. Preheat oven to 350.
2. Cut Mushrooms. Cut from bottom to top, ending up with about 2-4 thin slices per mushroom.
3. Rip Basil leaves and place on each mushroom.
4. Bake for 15 minutes, or until cheese begins to brown.
5. Cut thin slices of Brie and place on