On Sunday I hosted a potluck farewell party for a friend who is moving away. I love potluck because:

a) the food is always so interesting, and
b) it’s a lot easier for the hostess!

I served baked brie, one of my favorite appetizers. At least one guest asked for the recipe, which I posted here on the blog last December, but it’s so good, it bears repeating.

Baked Brie

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
8-ounce round of Brie

Preheat oven to 350 degrees. Put the Brie in a baking dish and set aside. You can take the rind off, but it is edible so I leave it on.

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.


Until next time,

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