sundried tomato and herb baked brie

oh man. baked brie.

this is up there with pecans on my list of all-time favourite foods. i could eat brie for breakfast, lunch and dinner, except then i’d probably weigh 300 pounds.

this recipe is also really amazing made with roasted red peppers instead of sundried tomatoes. you can also try different herbs, although basil and oregano are my go-to herbs for this recipe.

i used goat brie (no lactose)

ingredients:

one 165 g wheel of brie
1/4 c sundried tomatoes with oil
1/4 c chopped fresh basil
1/4 c chopped fresh oregano
1/4 c olive oil
2 T of garlic (or 3 large cloves)

to make:

mix sundried tomatoes, herbs and olive oil. blend in a blender or food processor until well-mixed and finely chopped. add more oil if needed to make it blend.

cut the brie in half like a bun.

place the bottom half of the brie in an oven-proof dish (ideally just a little larger than the brie).

add a couple of T of sundried tomato mix and spread evenly on top.

replace the top of the brie.

cover the top and sides of the brie with the rest of the sundried tomato mixture.

bake at 350 for 10-15 minutes.

serve with crackers, baguette, or just a spoon!