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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