Sun Dried Tomato and Basil Stuffed Brie Appetizer Recipe
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
- 1/2 cup fresh basil
- 12 sun-dried tomatoes drained and oil reserved
- 2 garlic cloves peeled
- 2 teaspoons lemon juice fresh squeezed
- 1/4 teaspoon black pepper fresh ground
- 8 ounce brie cheese a wheel, 1/2 pound, thoroughly chilled
- fresh basil leaves for garnish
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.
Calories: 83kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 149mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 1.7mg | Calcium: 48mg | Iron: 0.4mg