Brie with Sun-dried Tomatoes Belden Recipe
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.
Ingredients
| 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 |
Directions
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.
