Filo-Wrapped Brie with Sweet & Sour Tomatoes

Difficulty: Moderate
Time: 40 minutes
Serves: 10

  • 1 box phyllo pastry, defrosted
  • 1 lb. butter, melted
  • 1 small wheel of Brie
  • ½ cup pistachios, toasted and crushed
  • 7-8 Campari Tomatoes
  • 1 cup honey
  • ½ cup red wine vinegar
  • 1 sprig fresh rosemary
  • 1 vanilla bean, split and seeded
  • kosher salt

A new way of thinking of appetizers for seasonal parties and events, these Campari Tomato filo-wrapped pastries are a decadently simple solution to party platter boredom.


  1. Slice Campari Tomatoes in half, season with kosher salt and slow roast in oven for 1 hour at 300°F.
  2. Brush three layers of phyllo together with melted butter, stacking buttered layers on top of each other.
  3. Place a small slice of Brie in the middle of the phyllo 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.