Brie With Sun Dried Tomatoes Food

BAKED BRIE RECIPE WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350ºF.
• Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
• Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.

BASIL SUN-DRIED TOMATO BAKED BRIE

Steps:

• Preheat oven to 350 degrees F.
• Separate and strain sun-dried tomatoes from oil. Finely chop sun-dried tomatoes; set aside.
• Chop fresh basil and parsley. Lightly toss fresh herbs, pecans, almonds and sun-dried tomatoes.
• Line a baking sheet with parchment paper. Place Brie Cheese in the center. Keep the rind on the cheese; it is edible. Without the rind, the cheese will not hold its shape. However, if you don't like the rind--once the cheese has melted inside and a slice is removed, the cheese will ooze out--rind free.
• Neatly top Brie with tomato/herb mixture. Drizzle about 1 tablespoon sun-dried tomato oil over the top. Place in oven and bake for 10 minutes.
• Arrange Van's Simply Delicious® Foods Gluten Free, Whole Grain Crackers Lots of Everything Cracker on a large serving plate.
• Once Brie is baked, remove from oven and place on serving plate. Cut a slice of cheese out to remove it. Cheese will ooze lightly. Pair with crackers and use a butter knife for the cheese and herbs.

BRIE BURGER WITH CARAMELIZED ONIONS AND SUNDRIED TOMATOES

Steps:

• Make 4 or 6 patties depending on the desired thickness. Generously sprinkle both sides with salt and pepper.
• Make a thumbprint in the center of the patties. This helps to keep the burger from puffing up in the center. It helps to keep the burger in shape. Make the burger patties wider than the bun because the meat shrinks as it cooks.
• Heat the grill on high heat to create a nice sear on the burger. For medium burgers, cook approximately for 4 minutes per side. For medium-well burgers, cook for 4 1/2 minutes per side. The USDA recommends cooking ground beef until it reaches an internal temperature of 160˚F for safety reasons.
• With about 1 minute left of cooking time, place cheese on top of the burger to allow it to melt.
• Toast hamburger buns, if so desired.
• To make burgers, place burgers on top of the toasted bun, spread caramelized red onion fig tapenade on each side of the bun. Top with sundried tomatoes and arugula.

BAKED BRIE WITH PESTO & SUNDRIED TOMATOES

Steps:

• Scrape top rind off brie with knife.
• Spread pesto on top of brie cheese.
• Mix tomatoes, olive oil, salt, Italian seasoning and pine nuts together and spread on top of brie.
• Baked at 350 degrees for 10-12 minutes or until brie in center is melted.
• Remove from oven and sprinkle with additional herbs and drizzle with balsamic vinegar, if desired.

SAVORY BAKED BRIE RECIPE WITH PESTO, ARTICHOKES AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.
• In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.
• Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.

BAKED BRIE WITH SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Heat oven to 450 degrees.
• Trim white rind off top of cheese. Place cheese in a pie plate.
• Mix tomatoes and parsley. Spread evenly over cheese. Sprinkle with pine nuts. Bake 10 minutes until heated through.

BAKED BRIE WITH SUN-DRIED TOMATOES

Steps:

• In a mini food processor with metal blade, pulse together the tomatoes, garlic, tomato sauce, red wine and sugar until tomatoes are chopped fine and everything is well blended.
• Stir in basil and oregano.
• Pile generously on top if the cheese and heat through in a 350 degree F oven until cheese is soft.
• Serve with slices of French baguette bread.

SUNDRIED TOMATO AND BRIE PASTA

Steps:

• In large bowl combine Brie, tomatoes, olive oil, basil, salt, and pepper. Allow to rest while pasta cooks.
• Drain pasta and immediately add hot pasta to the cheese mixture. Toss to coat and allow cheese to melt. Sprinkle Parmesan over the top.
• Serve immediately.

SUN-DRIED TOMATO BAKED BRIE

Steps:

• Preheat oven to 325 degrees.
• Remove rind from Brie, then cut brie into cubes.
• In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper.
• In a small baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture.
• Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably.
• Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers.
• Serve warm, with bread or crackers.

BAKED BRIE

Steps:

• Preheat oven to 370 degrees F (187 degrees C).
• Mix sun-dried tomatoes, artichoke hearts, and garlic in a small bowl.
• Trim the top part of the rind from the Brie round and discard. Place Brie round in a round baking dish with the trimmed side facing up; top with the tomato mixture.
• Bake in preheated oven until cheese is softened, about 20 minutes.

BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES

Steps:

• Place brie on a platter,top with pesto.
• Decorate with tomatoes.
• Serve with crackers or fresh crisp Italian bread.

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• Preheat an air fryer to 350°F.
• Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
• Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
• Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
• Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
• Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
• Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
• Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

LINGUINE WITH SUN DRIED TOMATOES AND BRIE

Steps:

• Cook pasta according to package directions. Reserve one cup or more of the pasta water.
• While pasta is cooking, in a large sauté pan, cook pancetta in olive oil over medium high heat until crispy.
• Reduce heat to medium and add chopped shallots. Sauté for 2 minutes.
• Add garlic and sauté for an additional minute.
• Add chopped sun dried tomatoes and one cup of reserved pasta water. Simmer over medium heat until water has been absorbed by the tomatoes.
• Add in cream and chopped brie. Stir until brie has melted.
• Add in cooked pasta, Parmesan and Romano cheese and stir to combine. (Add a bit more pasta water as needed to give the dish a creamy consistency.) Cook over medium heat for another minute or two to blend flavors.
• Remove from heat. Toss with fresh basil and serve immediately.

BRIE WITH SUN-DRIED TOMATOES

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.

BAKED CAMEMBERT WITH PINE NUTS & SUN DRIED TOMATOES

Steps:

• Heat oven to 375 F (190 C). Roast pine nuts in heavy frypan over medium heat until golden.
• Cut top rind off cheese. Place cheese in baking dish.
• Toss nuts with chopped sun dried tomatoes and raisins. Mound mixture over cheese.
• Bake 10-12 minutes, until melting.
• Enjoy with wholegrain crackers or bread.

BAKED BRIE WITH SUNDRIED TOMATOES

Steps:

• Mix everything.
• Transfer to a small baking dish. (The mixture should fill the baking dish to the brim as it will shrink when baked.)
• Bake in a preheated 325F/170C oven until the brie is melted and starts to bubble, about 20-30 minutes.

SLOW COOKER BAKED BRIE WITH PESTO & SUN DRIED TOMATO

Steps:

• unwrap wheel of brie cheese and place it in the center of your slow cooker *
• add sun-dried tomatoes in a ring around the outside of the brie
• spoon pesto sauce over the top of the brie and spread around
• place pieces of roasted red pepper decoratively on top of the pesto
• cover and cook on low for 1-2 hours. Total cooking time will depend on your slow cooker. You will know your brie is ready to serve when the centermost point is soft. Use a fork tine or the tip of a sharp knife to confirm.