Stuffed Tomatoes

• 3 large firm-ripe tomatoes; halved crosswise
• Salt to taste
• 2 Tbsp breadcrumbs
• 2 Tbsp EVOO
• 2 Tbsp sherry
• 1 jar of Oasis Olives, Pesto Genovese

Heat oven to 500 degrees. With your fingers remove seeds from tomatoes. Pour sherry into an 8x8 baking pan & place tomatoes on top cut side facing up, season with salt. Spoon in pesto.

Sprinkle breadcrumbs over tomatoes & drizzle with EVOO; bake until soft & golden brown, 10-15 min. Serve hot or at room temp.

Serves 4-6

Vine & Olive

Apricot Brandy Brie

• 1 (13.2-ounce) Brie round
• 1/2 cup Stonewall Kitchen Apricot Jam
• 1/4 cup brandy
• French bread toasts
• Fresh strawberries
• Apple, sliced

Preheat oven to 350 degrees F. Prepare Brie cheese by running a knife around the top of the cheese round 1/4-inch in from the edge, just cutting through the rind. Make cross cuts across the top & remove top rind. Place cheese on a heatproof serving dish & bake 15 min or so until the cheese softens. Meanwhile, heat the Apricot Jam in a small saucepan over medium low heat until it bubbles. Turn off heat & add the brandy. Stir until combined. Pour jam over heated Brie.

Serve warm with French bread toasts, fresh strawberries and sliced apples.
Serves 6-8

Vine & Olive