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Best Brie

  • 7 or 8 oz. jar oil-packed sun dried tomatoes
  • 1/3 c. finely chopped shallots or onions
  • 4 tsp. finely chopped garlic
  • 1 T. snipped fresh basil or 1 tsp. dried basil, crushed
  • 1/2 c. snipped fresh parsley
  • 1/8 tsp. pepper
  • 1 kilo or 2 (15 oz.) rounds of brie with rind
  • French bread slices cut 1/2 inch thick
     
 
Drain oil from tomatoes, reserve 3 tablespoons of oil. Chop tomatoes for 1/2 cup. In skillet, cook shallots in 2 tablespoons of reserved oil until tender. Stir in garlic; cook 1 minute more. Add tomatoes and basil and cook for 2 minutes. Remove from heat; stir in parsley and pepper. Place foil on a baking sheet; add brie. Brush with remaning oil. Spread tomatoes on top. Cover, Chill for at least 1 hour. Arrange bread on baking sheet. Toast in a 350 oven until light brown, toasting about 5 minutes on each side. Bake brie on center oven shelf 12 to 15 minutes or until edges just melt. Lift by foil to plate, trim foil. Serve with bread or fruit and garnish.
 





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