Drain oil from tomatoes; reserve 3 tablespoons. Chop tomatoes for 1/2 cup.
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.
Place foil on baking sheet; add brie. Brush with remaining oil. Spread tomato mixture on top. Cover; chill for 1/2 to 5 hours.
Arrange bread on a baking sheet. Toast in a 350 degree F oven until light brown, toasting about 5 minutes per side.
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.
