Who Doesn’t Love Brie? Especially When Baked, Warm, And Oozing
Brie is the perfect cheese for parties and get-togethers. Since it’s relatively mild (unlike Camembert), even the cheese-averse can enjoy its soft and creamy texture, and its fruity, nutty flavor. And it’s great as an appetizer or as a dessert cheese. While baked Brie is usually made as a sweet dish with honey and nuts, Chef Nancy decided on a more savory style with sun-dried tomatoes and basil. The best part about baking the Brie is slicing it open and letting its soft, creamy inside ooze out.
Baked Brie with Sun-dried Tomatoes
Serves 6 to 8
- 1 cup sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
- 3 rounds (125 grams) Brie cheese, rind on
- 2 tablespoons fresh basil, chopped
1. Preheat oven to 350°F.
2. Combine sun-dried tomatoes, garlic, parsley, and olive oil in a medium bowl.
3. Place the cheese on a baking sheet and top with the sun-dried tomatoes-garlic mixture.
4. Bake in preheated oven until cheese is soft. Transfer to a plate.
5. Sprinkle basil on top. Serve with toasted baguette slices.
This recipe first appeared in FOOD Magazine, Issue 4 2015
Styling by Nancy Dizon-Edralin
Photography by Paul del Rosario