Brie with Sun-Dried Tomatoes

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Writer: Judy Shortsleeve

Brie with Sun-Dried Tomatoes

Brie with Sun-Dried Tomatoes

Servings: 6 people


  • 1 lb. Brie chilled
  • 2 tbsp fresh parsley minced
  • 2 tbsp Parmesan cheese grated
  • 4 Sun-dried tomatoes packed in oil, drained and minced
  • 1 tbsp Oil reserved from sun-dried tomatoes
  • 6 cloves Garlic minced and mashed
  • 1 tsp Dried basil crumbled
  • Crackers of your choice


  • In a small bowl, combine parsley, Parmesan cheese, sun-dried tomatoes, garlic, and basil. Add the reserved oil and blend well.
  • Remove rind from the Brie cheese with a sharp knife and set on a serving plate. Spread the mixture over the Brie and let stand for one hour before serving with crackers.


This recipe is from Nantucket Offerings a cookbook published by St. Paul’s Episcopal Church on Nantucket . It appeared in the 2015 Spring issue of Cape Cod HOME.
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