Filo-Wrapped Brie with Sweet & Sour Tomatoes

A new way of thinking of appetizers for seasonal parties and events, Chef Ned Bell finds a decadently simple solution to party platter boredom.

Filo

• 1 box filo pastry, defrosted
• 1 lb. butter, melted
• 1 small wheel of Brie
• ½ cup pistachios, toasted and crushed

Sweet and Sour Tomatoes

• 7-8 Allegro™ Tomatoes
• 1 cup honey
• ½ cup red wine vinegar
• 1 sprig fresh rosemary
• 1 vanilla bean, split and seeded
• kosher salt

Instructions:

1. Slice Allegro™ tomatoes in half, season with kosher salt and slow roast in oven for 1 hour at 300°F.
2. Brush three layers of filo together with melted butter, stacking buttered layers on top of each other.
3. Place a small slice of Brie in the middle of the filo and wrap up in a triangle.
4. Brush the outside of the triangle with butter and sprinkle with crushed pistachios. Bake at 375°F until crispy.
5. For the sweet and sour sauce, bring all ingredients to a simmer and remove from heat.
6. Place the oven-dried tomatoes in the sweet and sour mixture and place atop filo triangles and/or serve as a dip.