1/4 cup Chopped sun-dried tomatoes
2 tsp Olive oil
2 Cloves garlic
2 tsp Balsamic vinegar
1/2 tsp Dried Basil
1/4 cup Chopped fresh parsley
Pepper
2 pkgs (each 125 g) round Brie cheese
Cover tomatoes with boiling water; let stand for 15 minutes. Drain. In small skillet, heat oil over medium heat; cook tomatoes, garlic, vinegar and basil for 1 minute. Remove from heat; stir in parsley, to taste. Let cool.
Cut rind off top of each cheese; place on baking sheet & top with tomato mixture. (Can be prepared up to this point, covered and refrigerated for up to one day.) Bake in 350 degree F oven for 5 to 10 minutes or until cheese melts slightly.
Makes 6 servings.
2 tsp Olive oil
2 Cloves garlic
2 tsp Balsamic vinegar
1/2 tsp Dried Basil
1/4 cup Chopped fresh parsley
Pepper
2 pkgs (each 125 g) round Brie cheese
Cover tomatoes with boiling water; let stand for 15 minutes. Drain. In small skillet, heat oil over medium heat; cook tomatoes, garlic, vinegar and basil for 1 minute. Remove from heat; stir in parsley, to taste. Let cool.
Cut rind off top of each cheese; place on baking sheet & top with tomato mixture. (Can be prepared up to this point, covered and refrigerated for up to one day.) Bake in 350 degree F oven for 5 to 10 minutes or until cheese melts slightly.
Makes 6 servings.
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