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Basil Sun-Dried Tomato Baked Brie

A molten wheel of brie cheese with sun-dried tomatoes, basil, parsley, honey roasted pecans and sliced almonds. Served with seasoned crackers for the perfect snack or appetizer.
Course Appetizer
Cuisine French
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Jessica Knott

Ingredients

  • 8 ounces Brie Cheese in natural rind
  • 5 ounces Sun-Dried Tomatoes , chopped
  • 1/4 cup Basil , finely chopped
  • 1/4 cup Parsley , finely chopped
  • 1/4 cup Honey Roasted Pecans
  • 2 tablespoons Honey Roasted Almonds
  • 1 tablespoon Sun-Dried Tomato Oil
  • 1 box Van’s Simply Delicious® Foods Gluten Free , Whole Grain Crackers Lots of Everything Cracker

Instructions

  • Preheat oven to 350 degrees F.
  • Separate and strain sun-dried tomatoes from oil. Finely chop sun-dried tomatoes; set aside.
  • Chop fresh basil and parsley. Lightly toss fresh herbs, pecans, almonds and sun-dried tomatoes.
  • Line a baking sheet with parchment paper. Place Brie Cheese in the center. Keep the rind on the cheese; it is edible. Without the rind, the cheese will not hold its shape. However, if you don't like the rind--once the cheese has melted inside and a slice is removed, the cheese will ooze out--rind free.
  • Neatly top Brie with tomato/herb mixture. Drizzle about 1 tablespoon sun-dried tomato oil over the top. Place in oven and bake for 10 minutes.
  • Arrange Van’s Simply Delicious® Foods Gluten Free, Whole Grain Crackers Lots of Everything Cracker on a large serving plate.
  • Once Brie is baked, remove from oven and place on serving plate. Cut a slice of cheese out to remove it. Cheese will ooze lightly. Pair with crackers and use a butter knife for the cheese and herbs.

Notes

*The rind of the cheese is perfectly safe to eat. However, it can be carefully cut around after baking, if desired.