Friday, February 8, 2013

Baked Brie Recipe

I love, love, love cheese....but I don't like it on my sandwiches.  

Strange, right?

Well I don't...I do, however, love it in any other form or fashion!

There is just something about a well-balanced cheese tray at a party that just screams "park here and devour the entire tray".  Alas, I typically restrain myself from this urge, though not always as successfully as I might have hoped!

When I came across this recipe I thought it looked like the perfect way to include a few more of my favorite flavors right there in with the delicious cheese!

The picture looked so lovely and tasty, but in truth, ours did not turn out looking so clean and delicious, though the flavor was incredible!  

My theory, you ask?  

Well I think that we diced the tomatoes up more than they were supposed to be so they made the dip much darker than in the pictures I had seen on Pinterest, but as I said before...the flavor was out of this world!

Baked Brie Recipe

about 10 oz. Brie
8 oz. jar of sun dried tomatoes packed in oil, drained & chopped
2 medium garlic cloves, minced
1 heaping teaspoon of dried thyme or 3/4 teaspoon fresh thyme leaves
fresh cracked black pepper
Baguette or crackers
Preheat oven to 350 degrees
Remove rind from Brie, then cut brie into cubes.
In medium bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper
In small-medium baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture.
Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers.
Serve warm, with bread or crackers
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