Brie with
Sun-dried Tomatoes Belden

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.

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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
2-3 cloves garlic, crushed
1 teaspoon basil
~ crackers or bread

1. Place the Brie on a plate and set aside.

2. Combine the parsley, Parmesan Reggiano, sun-dried tomatoes, oil, garlic and basil in a spacious bowl. Mix well.

3. Spread the mixture over the Brie and allow it to stand at room temperature for one hour before serving with crackers or bread.

Preparation Time: 
Five minutes plus one-hour downtime.