Sun Dried Tomato And Pistachio Topped Brie 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.

SUN-DRIED TOMATO AND PISTACHIO-TOPPED BRIE

Steps:

• 1. Combine sun-dried tomatoes, pistachios, parsley, Asiago cheese, sun-dried tomato oil, garlic and pepper in bowl.
• 2. Preheat oven to 350ºF (180ºC).
• 3. Place brie on a parchment-paper-lined baking sheet and top with sun-dried tomato mixture. Bake in oven for about 15 minutes or until brie feels soft around edge. Using a large spatula transfer brie to serving platter and surround with crackers.

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.

SUN-DRIED TOMATO BAKED BRIE

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.

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.

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 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.