Sun-Dried Tomato Baked Brie
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
1 appetizer
- Serves:
- 10
ingredients
- 1 brie round
- 1⁄2 cup sun-dried tomato
- 1 cup fresh basil
- 1 cup fresh parsley
- 2 garlic cloves
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
directions
- Chop sun dried tomatoes, and cover with hot water for 15 minutes.
- Chop basil and parsley.
- Mince garlic.
- Drain tomatoes well, squeezing out excess water.
- In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
- Add garlic and continue to saute, stirring constantly.
- Add balsamic vinegar, basil and parsley.
- Stir constantly for 1 minute and remove from heat.
- Remove as much rind as possible from brie.
- Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
- I serve this with crackers and crostini.
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Reviews
-
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
-
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.
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