1/4 cup sun-dried tomatoes, finely chopped
2 teaspoons olive oil
2 cloves garlic, pressed
2 teaspoons balsamic vinegar
1/2 teaspoon dried basil
1/4 cup fresh parsley, finely chopped
Preheat the oven to 350 degrees. Using a sharp knife, remove the rind from the Brie. The rind is edible, but many people don’t like it.
Put the Brie in a baking dish and set aside.
Chop the sun-dried tomatoes and cover them with boiling water. Let sit for 15 minutes, until soft. Drain well.
Heat the olive oil in a small frying pan. Saute tomatoes for 5 minutes, stirring constantly. Add garlic and saute for about 30 seconds, still stirring constantly. Stir in the basil, parsley and balsamic vinegar. Cook, stirring constantly, for about 1 minute.
Cover the Brie with the tomato mixture and bake at 350 degrees until the cheese is soft and warm, about 10 minutes.
Serve with crackers and a thinly sliced bagette. The warm cheese spreads easily and the topping is mouth-wateringly delicious. Seriously. You must try this. Your guests will love you for it!
Until next time,