Baked Brie With Sun-Dried Tomato and Pistachio Topping

When entertaining, Brie is the ‘go to’ food to serve with crackers and, of course, some wine. Just have napkins, small plates and utensils for serving.

 

  • 1/2 cup finely chopped sun-dried tomatoes, drained
  • 1/3 cup finely chopped pistachios (shelled of course)
  • 1/4 cup chopped fresh Italian parsley
  • 3 tbsp. grated Asiago cheese
  • 2 tbsp. oil from the tomatoes
  • 1 garlic clove, minced
  • 1 lb. round Brie cheese
  • crackers/toasted baguette slices

Combine the first six ingredients together in a bowl. Set aside.

Preheat oven to 350 degrees.

Place the cheese on a parchment paper lined baking sheet and carefully pile the tomato-nut mixture on top. Bake in the oven for about 15 minutes, until the Brie feels soft on the edge. Using a large spatula (or two) carefully transfer to a serving platter and surround with crackers/toasted baguettes.

You soon will have the reputation of being the ‘hostess with the mostess’. Go for it.

 

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