- 1 (8 oz) round Brie
- 1/4 cup chopped fresh basil leaves
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 1/4 cup pine nuts
- 1 clove garlic, minced
Remove rind from top of Brie, cutting to within 1/2" of outside edges. Using a sharp knife, slice Brie in two, making the top slightly thicker than the bottom.
Combine chopped basil, tomato with 2 T oil from tomato jar, pine nuts, and garlic; stir well.
Place bottom round of Brie on an ungreased baking sheet. Spoon 1/2 tomato mixture over bottom round. Top with other round, pressing gently. Spoon remaining tomato mixture over each Brie stack; press gently.
Bake at 325 degrees for 10 to 12 minutes or just until Brie is softened but not melted. Serve warm with baguette toasts or crackers.