Tomato Salad with Camembert Fondue
This salad from Wesley and Chloe Genovart is like a deconstructed pizza with its warm and rich cheese sauce, both fresh and roasted tomatoes, and crunchy garlic croutons.
- 8 small Italian plum tomatoes or large cherry tomatoes
- basil leaves, for garnish
- 2 large heirloom tomatoes, 1 chopped, 1 thinly sliced
- 3 Ounce Brie or Camembert with the rind, chopped and at room temperature
- 0.25 cup mushroom or vegetable stock
- 1 garlic clove, halved
- 2 3/4-inch-thick slices of rustic country bread
- kosher salt
- 0.125 tsp sugar
- 1 tsp thyme leaves
- 0.25 cup extra-virgin olive oil
- flaky sea salt, for garnish
- Preheat the oven to 300°. Bring a large pot of water to a boil and fill a large bowl with ice water. Using a sharp knife, score an X on the bottom of each plum tomato. Blanch just until the skins start to peel back, 30 seconds. Using a slotted spoon, transfer the tomatoes to the ice bath to cool, then peel them.
- Set the peeled tomatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, sprinkle with the thyme and sugar and season with salt. Toss to coat. Roast the tomatoes for 1 hour, until very soft but not too shriveled. Let cool.
- Meanwhile, in a skillet, heat the remaining 2 tablespoons of oil. Add the bread and toast over moderate heat until golden on both sides, about 3 minutes. Transfer to a plate and rub both sides with the garlic clove. Tear into bite-size croutons.
- In a small saucepan, bring the stock to a light simmer. Place the cheese in a blender, add the stock and puree until completely smooth.
- Spoon some of the warm cheese fondue onto plates. Top with the heirloom tomatoes, roasted tomatoes and croutons. Garnish with basil and sea salt and serve.
Make Ahead: The roasted tomatoes can be refrigerated overnight. Bring to room temperature before serving.
Recipe Credit: Wesley and Chloe Genovart
Image Credit: John Kernick