Brie With Sun Dried Tomatoes Belden Food

BRIE WITH SUN-DRIED TOMATOES

Brie With Sun-Dried Tomatoes image

If you like garlic, you will like this appetizer.Add a special touch by garnishing with fresh parsley sprigs. Prep time includes 1 hour sitting at room temperature.

Provided by Miss Annie

Categories Cheese

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

Ingredients

1 (15 ounce) brie round
1 (7 ounce) jar sun-dried tomatoes packed in oil, undrained
2 tablespoons fresh parsley, minced
2 tablespoons parmesan cheese, freshly grated
6 cloves garlic, pressed

Steps:

Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
Place on serving plate.
Remove 4 tomatoes and 1 Tbsp.
oil, reserving remaining tomatoes and oil for other uses.
Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
Garnish with sprigs of parsley, if desired.
Serve with assorted crackers.

BRIE WITH SUN-DRIED TOMATOES BELDEN

BRIE WITH SUN-DRIED TOMATOES BELDEN image

Categories Condiment/Spread Cheese

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound brie, chilled
2 tablespoons minced fresh parsley leaves
2 tablespoons freshly grated parmesan cheese
4 sun-dried tomatoes packed in oil, drained, reserving 1 tablespoon of the oil, and minced
6 garlic cloves minced and mashed to a paste
1 teaspoon dried basil, crumbled
crackers as an accompaniment

Steps:

Remove the rind from the brie with a sharp knife and put the brie on a serving plate. In a small bowl combine the parsley, the parmesan, sun-dried tomatoes, the garlic and the basil, add the reserved oil and combine the mixture well. Spread the mixture over the brie and let the brie stand for 1 hour before serving. Sereve the brie with crackers

PHYLLO-WRAPPED BRIE WITH SUN-DRIED TOMATOES

Phyllo-Wrapped Brie with Sun-Dried Tomatoes image

My mom and I would always make this together because its fast and easy! Using flaky phyllo dough is a different way to wrap up Brie.-Katie Klee, Noblesville, Indiana

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 tablespoons butter, melted
1 tablespoon oil from oil-packed sun-dried tomatoes
4 sheets phyllo dough
1 tablespoon chopped oil-packed sun-dried tomatoes
1 round (8 ounces) Brie cheese, rind removed
Assorted crackers

Steps:

In a small bowl, combine butter and oil. Lightly brush one sheet of phyllo dough with some of the butter mixture; place another sheet of phyllo on top and brush with butter mixture. Repeat twice., Cut layered phyllo into a 9-in. square; discard trimmings. Spread chopped tomatoes in the center of the square. Place Brie over tomatoes. , Brush corners of phyllo with 1 teaspoon butter mixture. Fold pastry over the cheese and pinch edges to seal. Place seam side down on a greased baking sheet. Brush with remaining butter mixture. , Bake at 350° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving with crackers.

Nutrition Facts : Calories 167 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 246mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.

SUN-DRIED TOMATO BAKED BRIE

Sun-Dried Tomato Baked Brie image

I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty.

Provided by Big Momma

Categories Spreads

Time 35m

Yield 1 appetizer, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 brie round
1/2 cup sun-dried tomato
1 cup fresh basil
1 cup fresh parsley
2 garlic cloves
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Steps:

Chop sun dried tomatoes, and cover with hot water for 15 minutes.
Chop basil and parsley.
Mince garlic.
Drain tomatoes well, squeezing out excess water.
In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
Add garlic and continue to saute, stirring constantly.
Add balsamic vinegar, basil and parsley.
Stir constantly for 1 minute and remove from heat.
Remove as much rind as possible from brie.
Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
I serve this with crackers and crostini.

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