Thursday, October 18, 2012


Is there anything better than baked Brie cheese? Oozing and melting all over your cracker?! Don't think so!

Baked Brie is a great appetizer and hors d'oeuvres.... A great party trick that is perfect to feed a crowd. I normally top my baked Brie with a nice smooth apricot jam but this past weekend I wanted to try something different. My creation was baked Brie topped with sun dried tomatoes, garlic, olive oil and basil. The results were great, a smooth creamy cheese balanced out by the salty tang of the cured tomatoes with a sweet note from the roared garlic. Serve with toasted up baguette or store bought crostini and you have yourself a winning dish

Baked Brie with sundried tomatoes

1 wheel or Brie cheese
2 garlic cloves, minced
A Handful of sundried tomatoes roughly chopped
A handful of chopped basil
2 tbsp olive oil
Salt and pepper

1. Preheat your oven to 400.
2. Skor your Brie cheese in a criss-cross pattern

3.  In a pan over medium heat, add the oil and garlic and let cook until fragrant. Add in the tomatoes and basil and cook for 2 minutes.
4. Place the Brie on a baking tray and place the "toppings" on top.
5. Bake for about 10 minutes or until cheese is soft and runny.
6. Serve with crostini and some pretty basil leaves for garnish

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