Brie “Napoleons” with Heirloom Cherry Tomato Jam

Preheat oven to 300 degrees Fahrenheit.

In a mixing bowl, toss tomatoes, salt, garlic, and 1 tablespoon olive oil until tomatoes are well coated.

Pour tomatoes onto a cake rack set over a foil-lined sheet pan.

Roast for approximately 1 hour, or until tomatoes are slightly shriveled.

Cool tomatoes, and place in a bowl. These can be made up to 2 days before Napoleons are assembled, covered and refrigerated.

Preheat oven to 375 degrees Fahrenheit.

Line 2 sheet pans with parchment paper and set aside.

Lay 1 piece of phyllo dough on a work surface. Using a pastry brush, coat well with butter and oil mixture.

Place another sheet of phyllo dough on top of the first, and coat again.

Place a third and final sheet on top, and coat.

Using a pizza wheel cut into rectangles approximately 4-by-3 ½ inches. Feel free to cut phyllo stack into any dimension you wish.

Place rectangles approximately ½ inch apart on prepared sheet pans.

Bake for approximately 6-8 minutes, or until light brown. Cool and then move rectangles onto a plate.

Repeat steps 7-12 with remaining 3 sheets of phyllo.

Maintain oven temperature.

To assemble, lay 8 baked phyllo stacks onto the sheet pans. Cover each one with 2-3 slices of Brie. Place in oven until cheese is melted.

Warm tomato jam in microwave or on the stove in a saucepan.

To serve, place one Brie-topped phyllo on each of 4 plates. Cover with a spoonful or two of tomato jam. Cover with another Brie-topped phyllo rectangle, followed by more tomato jam. Finish by placing a plain baked phyllo rectangle on top of each of the 4 stacks.

Serve at once.