Ingredients
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1
-
1/2
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1
-
1
-
2
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Sun-Dried Tomato Baked Brie, 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 , We assemebled the entire thing a day ahead and stuck it in the fridge until we were ready to bake Served as an appetizer for Thanksgiving dinner The savory ingredients were a nice balance to the brie Everyone really enjoyed it I do agree that the balsamic flavor wasn’t quite as strong as I would have liked, being a huge fan of vinegar So I might add more next time But would definitely make again It is more labor intensive than most of our other baked brie dishes, but it’s worth the time for a special occassion , I think next time I would try Unico’s presliced marinated sundried tomatoes We found the herb mixture was a bit unbalanced with the vinegar and olive oil I actually added more balsamic to give it more moisture Thank you for posting the recipe, it was alot of fun to try
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Steps
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1
Done
|
Chop Sun Dried Tomatoes, and Cover With Hot Water For 15 Minutes. |
|
2
Done
|
Chop Basil and Parsley. |
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3
Done
|
Mince Garlic. |
|
4
Done
|
Drain Tomatoes Well, Squeezing Out Excess Water. |
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5
Done
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in Saute Pan, Heat Olive Oil and Saute Tomatoes 5 Minutes, Stirring Constantly. |
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6
Done
|
Add Garlic and Continue to Saute, Stirring Constantly. |
|
7
Done
|
Add Balsamic Vinegar, Basil and Parsley. |
|
8
Done
|
Stir Constantly For 1 Minute and Remove from Heat. |
|
9
Done
|
Remove as Much Rind as Possible from Brie. |
|
10
Done
|
Put in an Oven-Safe Dish, Cover With Tomato Mixture and Heat at 350 Degrees Until Bubbly. |
|
11
Done
|
I Serve This With Crackers and Crostini. |
