A potent medley of Parmesan, sun-dried tomatoes and garlic turns mellow brie into a truly memorable appetizer. If you have leftovers, cut the Brie in chunks and toss the whole mixture with hot pasta and a little olive oil.
|1||8-ounce wheel||Rouge et Noir Brie cheese|
|2||tablespoons||minced fresh parsley leaves|
|2||tablespoons||freshly grated Parmesan Reggiano cheese|
|1/3||cup||oil-packed sun-dried tomatoes, drained and minced|
|1||tablespoon||oil reserved from the sun-dried tomatoes|
|~||crackers or bread|