Brie With Sun-Dried Tomatoes

There isn't a simpler appetizer out there, unless you count chips and a jar of salsa. I think the original recipe appeared in Bon Appetit's Too Busy to Cook column, and my sister relied on it as a quick appetizer for years, until she tired of being asked to make it over and over and over. Not to be discouraged, my daughter still requests this when asked what she wants for her birthday dinner, calling it "Brie with Stuff On It".

• Ready In: 5 mins
• Serves: 6-8

Ingredients

• 2  tablespoons sun-dried tomatoes, reconstituted and chopped
• 2  tablespoons fresh parsley, chopped
• 2  tablespoons fresh basil, minced
• 1  teaspoon fresh garlic, chopped
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons  grated parmesan cheese
• 1  brie cheese, small wheel

Directions

1. Trim the top crust from the Brie, and place it on a small serving plate, cut side up. (If you really care, you can put a paper doily or a grape leaf on the plate.) Mix the remaining ingredients and spoon on to the top (cut) surface of the cheese. Note: if you like more tomatoes - or less - feel free to make adjustments. Let it sit at room temperature for about 30 minutes, or until the guests are beginning to gnaw on table legs. Serve with crackers or French bread slices.
2. If you use a larger wheel of Brie (over 4 or 5 inches), you'll want to increase the quantity of "stuff" accordingly. It travels well, too, if you're asked to bring something. Just wrap it up in plastic wrap and plunk it down on a plate when you arrive.