Food By Maria

-1 Preheat the oven to 425F and prepare one baking sheet with parchment paper.
-1 Allow one sheet of puff pastry to come to room temperature + soften, either in the fridge or on the counter. 
-1 Add the cherry tomatoes to a small cast-iron skillet or baking dish.
-1 Drizzle with olive oil, add salt & pepper.
-1 Roast for 20 – 25 minutes, until golden on top. Set aside.
-1 Set the baking tray into the oven for 10 minutes while you prepare the wrapped brie.
-1 Carefully slice off the thin layer of rind from one side. 
-1 Roll out the sheet of puff pastry onto the counter and place your wheel of brie on top.
-1 Cut the puff pastry 2 -3 inches around the brie wheel.
-1 Next, using your hands, fold one edge of the dough over the side of the brie. Repeat until all edges are wrapped around the brie.
-1 Whisk the egg in a small bowl, and brush the entire surface area of puff pastry. This will create a nice, golden brown color.
-1 Remove the baking tray, with parchment paper, from the oven and set the wrapped brie on top. 
-1 Bake for 20 minutes, then add the roasted tomatoes on top. 
-1 Bake for another 5 - 10 minutes, until golden.
-1 Serve immediately with fresh chopped basil and crackers.