Brie with Sun-Dried Tomatoes


1 pound Brie
2 Tbsp. minced, fresh parsley
2Tbsp. freshly grated parmesan
4 sun-dried tomatoes in oil (drain, reserving 1 Tbsp. oil, mince)
6 cloves garlic, minced and mashed to a paste
4 leaves fresh basil (or 1 Tsp. dried, crumbled)

Remove rind from Brie with a sharp knife. Place Brie on a serving plate. In a small bowl, combine parlsley, parmesan, tomatoes, garlic and basil. Add reserved oil and combine well. Spread mixture over Brie and let stand at room temperature one hour before serving. Serve with French bread or crackers.

Thanks Anne, it was a hit!