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1
To Make Candied Tomatoes: In a glass bowl, combine halved cherry or grape tomatoes, sugar, bay leaf, thyme sprig and rosemary sprig.
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2
Squeeze juice from 2 slices each of lemon and orange and add along with the rind; toss making sure the tomatoes are covered with the sugar.
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3
Cover and refrigerate for 24 hours.
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4
To Complete the Candied Tomatoes: Heat a small skillet over medium-high heat, add tomato mixture and bring to a boil, stirring occasionally.
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5
Add 1 tablespoon white wine and cook for 1 minute.
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6
Strain through sieve into a bowl, reserving the liquid.
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7
Discard herb stems and rinds.
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8
Refrigerate candied tomatoes and liquid to cool.
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9
To Make Candied Tomato-Lemon Vinaigrette: In a small bowl, whisk 2 tablespoon reserved candied tomato liquid, 1 teaspoon grated lemon zest and 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, pinch each of salt and pepper.
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10
Slowly whisk in 1/4 cup extra virgin olive oil.
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11
Taste and adjust seasoning.
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12
To Complete Brie Grilled Cheese: Preheat oven to 350F.
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13
Place french bread slices on a work surface; butter one side and turn over, buttered side down.
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14
Place one slice of Brie on each bread slice.Top two slices evenly with the candied tomatoes and bacon.
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15
Sprinkle each slice of bread with pepper.
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16
Cover tomato side with the Brie side, leaving buttered side out.
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17
Heat a large ovenproof skillet over medium heat.
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18
Cook sandwiches for 3 minutes on each side or until golden brown.
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19
Place skillet in oven for 57 minutes or until the cheese is melted.
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20
Let sandwich rest for 1 minute; cut in half and place on plates; sprinkle with salt.
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21
To Finish: Place salad in a bowl and toss with enough candied tomato-lemon vinaigrette to coat.
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22
Divide among plates.
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23
Serve with Grilled Brie Sandwich.
