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Tomato-Topped Baked Brie

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Tomato-Topped Baked Brie

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  • Makes: 15 to 20 servings
  • Prep 20 mins
  • Bake 12 mins

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Ingredients

  • 3/4 7 - 8 - ounce jar oil-packed dried tomatoes
  • 1/3 cup finely chopped shallots or onion
  • 4 teaspoons finely chopped garlic
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/2 cup snipped fresh parsley
  • 1/8 teaspoon black pepper
  • 2 15 - ounce round brie, with rind
  • French bread slices cut 1/2 inch thick

Directions

  1. Drain oil from tomatoes; reserve 3 tablespoons. Chop tomatoes for 1/2 cup.
  2. In skillet, cook shallots in 2 tablespoons reserved oil until tender. Stir in garlic; cook 1 minute. Add tomatoes and basil; cook for 2 minutes. Remove from heat; stir in parsley and black pepper.
  3. Place foil on baking sheet; add brie. Brush with remaining oil. Spread tomato mixture on top. Cover; chill for 1/2 to 5 hours.
  4. Arrange bread on a baking sheet. Toast in a 350 degree F oven until light brown, toasting about 5 minutes per side.
  5. Bake brie on center oven shelf for 12 to 15 minutes or until edges just melt. Lift by foil to plate; trim foil. Serve with bread; garnish with basil. Makes 15 to 20 servings.

Nutrition Facts

(Tomato-Topped Baked Brie)

Servings Per Recipe 15, sodium (mg) 579, cal. (kcal) 308, carb. (g) 28, Fat, total (g) 16, chol. (mg) 42

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