Sun-Dried Tomato Baked Brie

Total Time
Prep 20 mins
Cook 15 mins

I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty.

Ingredients Nutrition


  1. Chop sun dried tomatoes, and cover with hot water for 15 minutes.
  2. Chop basil and parsley.
  3. Mince garlic.
  4. Drain tomatoes well, squeezing out excess water.
  5. In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
  6. Add garlic and continue to saute, stirring constantly.
  7. Add balsamic vinegar, basil and parsley.
  8. Stir constantly for 1 minute and remove from heat.
  9. Remove as much rind as possible from brie.
  10. Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
  11. I serve this with crackers and crostini.


Most Helpful

Wow! Great blend of flavors - It's runny (or perhaps I left it in the oven longer than intended but it was wonderful this way) so serve with napkins, spoons or bibs. Wonderful appetizer. I served it with crusty baguette slices. Baked it in an attractive oven proof dish and that came from the oven to the table. I used a small brie round (recipe doesn't specify) and cut the recipe in half. Perfect for 3- 4 people

Bergy July 17, 2002

We assemebled the entire thing a day ahead and stuck it in the fridge until we were ready to bake. Served as an appetizer for Thanksgiving dinner. The savory ingredients were a nice balance to the brie. Everyone really enjoyed it. I do agree that the balsamic flavor wasn't quite as strong as I would have liked, being a huge fan of vinegar. So I might add more next time. But would definitely make again. It is more labor intensive than most of our other baked brie dishes, but it's worth the time for a special occassion.

sirrah231 November 27, 2010

I think next time I would try Unico's presliced marinated sundried tomatoes. We found the herb mixture was a bit unbalanced with the vinegar and olive oil. I actually added more balsamic to give it more moisture. Thank you for posting the recipe, it was alot of fun to try.

Sous Chef Bentley July 12, 2010

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