Makes: 20 servings
Prep: 20 mins
Chill: 30 mins to 5 hrs
Bake: 350°F 12 mins to 15 mins
3/4 7 - 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
1. Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
2. 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.
3. Line a baking sheet with foil; place Brie on 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.
4. 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.
(Source: Better Homes and Gardens)