Ingredients30 m servings 200 cals
- Preheat oven to 370 degrees F (187 degrees C).
- Mix sun-dried tomatoes, artichoke hearts, and garlic in a small bowl.
- Trim the top part of the rind from the Brie round and discard. Place Brie round in a round baking dish with the trimmed side facing up; top with the tomato mixture.
- Bake in preheated oven until cheese is softened, about 20 minutes.
Per Serving: 200 calories; 16.3 g fat; 1.5 g carbohydrates; 12.2 g protein; 57 mg cholesterol; 388 mg sodium. Full nutrition
ReviewsRead all reviews 9
This was a yummy twist on plain Brie.....didn't have the artichoke but was delicious even without it! Will be making this again!
This recipe is to die for!!! I'm a brie-freak, but my husband doesn't like it. However, even my husband enjoyed this recipe! This is definitely a keeper! Thank you!
Scrumptious! Great savory, baked brie recipe that goes well with crackers or bread.
Tried applying this to a different pre-made brie and got some unfortunate results baking wise. Nothing wrong with this recipe though!??
Made without artichokes, Planned it as an appetizer but rich enough to be the main course! Pairs well with red wine.
I made this recipe for New Years Eve and it was a big hit! I did not change anything and the flavors were wonderful on crostini or crackers. Will make again.
I normally make baked Brie with filo or puff pastry and was going to add the sun dried tomato topping to that. Turns out I bought the puff pastry cups instead of sheets. I followed the recipe ex...
I really liked this recipe. I did add walnuts which added a nice extra crunch as a complement to the soft cheese. Everyone complemented me on this appetizer. I served it with toasted baguet...