Sun-Dried Tomato Baked Brie | Better Homes & Gardens magazine

Better Homes & Gardens Magazine

Sun-Dried Tomatoes (aka Oozing Guts)

Baked Brie ingredients

Makes 20 appetizer servings

3/4 of a 7- to 8-oz jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 tsps finely chopped garlic
1/4 cup slivered fresh basil leaves

1/8 tsp ground black pepper
2 (15-oz) rounds of Brie, with rind
1 Tbsp finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

Notes:

Directions

Drain oil from tomatoes; reserve 3 Tbsp. Coarsely chop enough tomatoes for 1/2 cup.

In a large skillet, cook onion in 2 Tbsp reserved oil until tender. Stir in garlic; cook and stir for 1 minute.

Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.

Line a baking sheet with foil; place brie on foil. Brush with remaining 1 Tbsp oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes, or up to 5 hours.

Preheat oven to 350ºF. Bake brie on center oven shelf for 12 to 15 minutes or just until edges melt.

Transfer brie to a serving plate. Serve with bread slices.

Nutritional Info

Calories 308, Total Fat(g) 16, Cholesterol(mg) 42, Sodium(mg) 579, Carbohydrate(g) 28, Percent Daily Values are based on a 2,000 calorie diet