Baked Brie with Sun-Dried Tomatoes
- Anthology of Crumbs
- Sep 27
- 1 min read
1
Searing the Beef
Substitutions: Basil or chives can replace parsley.
Serving: Best with plain crackers or slices of toasted baguette.
Make ahead: Prepare the topping in advance and assemble just before baking.
Storage: Best served warm, but leftovers can be refrigerated and reheated gently.
Notes
1
Preheat oven to 350°F (175°C).
2
Mix sun dried tomatoes and garlic in a small bowl, then spoon generously over the Brie.
3
Sprinkle with parsley. Do not remove the rind.
4
Place Brie on an oven safe dish and bake 7 to 10 minutes, until warm and softened.
5
Drizzle with olive oil if using. Serve with crackers or toasted bread.
Instructions
4 oz (115 g) sun dried tomatoes in oil (finely chopped)
3 to 4 garlic cloves (minced)
6 oz (170 g) Brie cheese
2 Tbsp fresh parsley (chopped)
1 tsp olive oil (optional for drizzling)
Baked Brie with Sun-Dried Tomatoes
Anthology of Crumbs
This Brie appetizer comes together in minutes yet feels indulgent enough for a holiday table. Sun dried tomatoes bring tangy depth, garlic adds warmth, and parsley lifts each bite with freshness. Softened in the oven, the cheese turns creamy and spreadable, ready to be scooped up with crackers or bread. A drizzle of olive oil just before serving adds richness.
Servings :
6
Calories:
Prep Time
10 min
Cooking Time
10 min
Rest Time
0
Total Time
20 m in
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