Sun Dried Tomato, Basil & Brie Spread

I heard a great quote recently. “Age is of no importance, unless you are a cheese”. Well said. With that, I’d had my eye on this recipe for some time not only becuase of the spectacular combination of ingredients that go into it, but the simplicity and crowd pleasing aspect of it.

So when Katie passed her Master’s last week, I celebrated by making her a “Master’s Dinner” comprised of her favourite foods. This was the perfect time to try out this recipe. I know I say this a lot, but this recipe really couldn’t be any easier to make. And as always, it is flat out delicious.

So right now, go to your local market and get the following four ingredients:

Sun Dried Tomato, Basil & Brie Spread
1 wheel of brie cheese
1/2 cup sun dried tomatoes
Fresh basil
Fresh baguette

Preheat oven to 300F. Begin by cutting the rind off of the brie. Cut the remaining cheese into chunks and put in a small oven safe dish or ramekin. Next dice up the tomatoes and basil and mix into the bowl with the cheese.

Place the dish in the oven for about 5 minutes. Remove, mix thoroughly, and return to over for a few more minutes. Continue to remove, mix, and return over and over until the cheese, tomatoes and basil are throughly mixed.

Remove from the oven and transfer the mixture into a cool bowl. Serve with slices of baguette as an appetizer or at a potluck. Feel free to toast the baguette in the oven before serving.

Serve the toasted baguette with the spread.


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  1. Apple Cider Balsamic Glazed Seared Scallops | Raise A Toast - September 9, 2012

    […] and says “Feast please.” So I decided to make her a four course meal that included a sun-dried tomato, basil and brie spread, a home made poutine, a strawberry desert and this – apple cider balsamic glazed seared […]

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