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Brie with Sun-dried Tomatoes Belden appetizer recipe by Marin French Cheese Company—Rouge et Noir.

Brie with
Sun-dried Tomatoes Belden
Recipe

A potent medley of Parmesan, sun-dried tomatoes and garlic turns mellow brie into a truly memorable appetizer. If you have leftovers, cut the Brie in chunks and toss the whole mixture with hot pasta and a little olive oil.

Ingredients

Serves One 8-ounce wheel Brie cheese

1	8-ounce wheel	Rouge et Noir Brie cheese
2	tablespoons	minced fresh parsley leaves
2	tablespoons	freshly grated Parmesan Reggiano cheese
1/3	cup	oil-packed sun-dried tomatoes, drained and minced
1	tablespoon	oil reserved from the sun-dried tomatoes
2-3	cloves	garlic, crushed
1	teaspoon	basil
~		crackers or bread

Directions

1. Place the Brie on a plate and set aside.

2. Combine the parsley, Parmesan Reggiano, sun-dried tomatoes, oil, garlic and basil in a spacious bowl. Mix well.

3. Spread the mixture over the Brie and allow it to stand at room temperature for one hour before serving with crackers or bread.

Preparation time: Five minutes plus one-hour downtime.

Recipe from the Marin French Cheese Company—Rouge et Noir

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