- Servings: 20
When it comes to entertaining, the more you can make ahead the better. The prep work for this party appetizer can be done hours in advance by lining your pan with foil. As guests arrive, simply warm the caramelized onion- and tomato-topped brie in the oven for 12 to 15 minutes. Watch as everyone rushes over to try this fresh-from-the-oven cheese. The aluminum foil makes it easy to remove the cheese from the baking sheet and avoid the hassles of later having to scrub your pan.
- 3/4 of a 7- or 8-ounce jar oil-packed dried tomatoes
- 1/2 medium onion, sliced and separated into rings
- 4 teaspoons finely chopped garlic
- 1/4 cup slivered fresh basil leaves
- 1/8 teaspoon ground black pepper
- 2 15-ounce rounds of Brie with rind
- 1 tablespoon finely snipped fresh parsley or dried parsley, crushed
- French bread slices cut 1/2-inch thick
- Aluminum foil
Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
In a large skillet cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute. Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
Place brie on a baking sheet lined with aluminum foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices. Makes 20 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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