Roasted Cherry Tomato & Boursin Bake

For the Roasted Tomato Dip:

• 1 wheel (5.3 oz) Garlic & Fine Herbs Boursin cheese
• 1 pint (10 to 12 oz) sweet cherry or grape tomatoes
• 7 cloves fresh garlic, left whole
• 2 tbsp Brightland Awake Extra Virgin Olive Oil 
• 1 to 2 tbsp Brightland Velvet fig balsamic vinegar 
• Fine kosher salt (for roasting) & flaky sea salt (like Maldon, for finishing)
• Freshly cracked black pepper
• Handful fresh basil leaves, sliced into a thin chiffonade

For the Herb-Toasted Crostini:

• 1 French baguette, sliced diagonally into half-inch crostini
• 2–3 tbsp Brightland Feast Extra Virgin Olive Oil

Hosting Spread & Dipping Vehicles (Optional):

• Herb-Toasted Crostini (recipe below)
• Baked crispy prosciutto shards (prosciutto slices baked at 375°F for 8–10 minutes until crisp)
• Crisp Belgian endive spears
• Thick-cut kettle-cooked potato chips
• Thinly sliced radishes

Prep & Roast the Base

1. Preheat your oven to 425°F.
2. In a wide, shallow baking dish, combine the cherry tomatoes and whole garlic cloves.
3. Drizzle generously with 2 tbsp of Brightland Awake Extra Virgin Olive Oil and season with fine kosher salt and freshly cracked black pepper. Toss until glossy and evenly coated.

Bake the Boursin

1. Clear a small space in the center of your baking dish and place the whole wheel of Boursin cheese right in the middle.
2. Bake for 20 to 25 minutes, until the tomatoes have burst and caramelized around the edges, the garlic is sweet and tender, and the cheese is soft and melty.

Toast the Crostini

1. While the bake is in the oven, arrange your baguette slices on a rimmed baking sheet.
2. Lightly brush each slice with Brightland Feast Extra Virgin Olive Oil.
3. Pop them into the oven during the last 6 to 8 minutes of the bake until golden and crisp around the edges.

Rest & Finish

1. Remove the bake from the oven and let it rest on the counter for 3 minutes to allow the warm oil, tomato juices, and melted Boursin to thicken into a velvety, dip-style consistency.
2. Gently press down on the blistered tomatoes and softened garlic cloves with a fork, swirling them into the warm cheese.
3. Finish with a glossy ribbon of Brightland's Velvet, fresh basil chiffonade, and a sprinkle of flaky sea salt.  

Assemble & Serve

1. Bring the bake straight to the table, surrounded by your favorite dipping vehicles and let everyone dig in.