Brie, Roasted Tomato And Prosciutto Sandwich

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Framed Cooks


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6 tablespoons plus 1 teaspoon extra-virgin olive oil

2 large garlic cloves, minced

2 teaspoons finely chopped fresh rosemary

1 teaspoon coarse kosher salt

1 teaspoon freshly ground black pepper

6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise

1 baguette

8 ounces Brie cheese, room temperature

4 plum tomatoes (follow roasted tomato bruschetta roasting directions)

8 thin slices prosciutto

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