Shelly's Recipe

TOMATO-TOPPED BAKED BRIE

Category: Cheese

3/4 of a 7- to 8-oz jar oil-packed dried tomatoes
⅓ cup finely chopped shallots or onion
4 tsp finely chopped garlic
1 tbsp snipped fresh basil or 1 tsp dried basil, crushed
1/2 cup snipped fresh parsley
1/8 tsp black pepper
2 15-oz rounds of brie, with rind
French bread slices cut 1/2 inch thick

Drain oil from tomatoes; reserve 3 tbsp. Chop tomatoes for 1/2 cup.

In skillet, cook shallots in 2 tbsp reserved oil until tender. Stir in garlic; cook 1 minute. Add tomatoes and basil; cook for 2 minutes. Remove from heat; stir in parsley and black pepper. Place foil on baking sheet; add brie. Brush with remaining oil. Spread tomato mixture on top. Cover; chill for 1/2 to 5 hours.

Arrange bread on a baking sheet. Toast in a 350 until light brown, toasting about 5 minutes per side. Bake brie on center oven shelf for 12 to 15 minutes or until edges just melt. Lift by foil to plate; trim foil. Serve with bread; garnish with basil. Serves: 15 to 20