A brie appetizer everyone will love digging into. Easy, and it's make ahead. Brie is stuffed with a luscious sun-dried tomato mix. Simply serve with crackers
Remove brie from refrigerator and cut in half horizontally. Brie must be thoroughly chilled to make this possible.
In a food processor, combine basil, sun-dried tomatoes, garlic, pepper and lemon juice.
Process until a rough paste forms. Add the oil that dripped from the sun-dried tomatoes. Add a tad more from the jar if the mixture seems dry. It should be spreadable, but not too thin.
Spread the bottom half of the brie with half of the sun-dried tomato mixture. Top with the remaining brie half, pressing together firmly. Top the brie with the remaining sun-dried tomato mixture.
Bring to room temperature before serving. Serve with water crackers. May be made a day in advance. Wrap in plastic wrap and chill.