Baby Pear Tomatoes & Brie

Fancy appetizer, minimal effort. That’s the whole pitch.

A small wheel of brie gets nestled on a bed of fresh herb sprigs, scored across the top in a diamond pattern so the heat can work its way in, then microwaved until it just starts to ooze.

Tiny red and yellow pear tomatoes ring the melting cheese, getting warmed through in a quick second blast.

A scattering of snipped fresh herbs on top and some sliced French bread on the side, and you’ve got an elegant starter that took all of five minutes.

Kitchen Tips

• Score the top of the brie with just the tip of a paring knife. You want shallow cuts through the rind, not deep gashes that let the cheese run everywhere.
• Watch it closely in the microwave. You want the brie to just barely start melting, not fully liquify. Overdone brie turns grainy and rubbery.
• Mix red and yellow pear tomatoes for visual pop. The color contrast against the white rind looks striking on the plate.
• Use whatever fresh herbs you have on hand: basil, oregano, marjoram, dill, or savory all work beautifully.