Brie with Sun-Dried Tomatoes

Recently I received a copy of The Complete Best of Bridge Cookbooks, Volume 3, published by Robert Rose.  Once again, I am in love with a cookbook!

There are so many great, classic Best of Bridge recipes in that cookbook - a collection that if you don't have, you should! My mother-in-law had taken a read through the book and commented over and over on the different recipes - so many of them are ones she has used or still uses.  

We were having a late dinner the other night, so I made sure there was a little appetizer to hold the family over until dinner was ready.  I went with a classic, Brie with Sun-Dried Tomatoes.  Here is the recipe:

Brie with Sun-Dried Tomatoes 
Found on page 62 of The Complete Best of Bridge Cookbooks, Volume 3 (snack, appetizer, holidays, entertaining)

4 oz (125 g) sun-dried tomatoes in oil, 
finely chopped

3 to 4 cloves garlic, minced

6 oz (175 g) Brie cheese

2 tablespoons (30 mL) chopped fresh parsley

Preheat oven to 350F.

Mix tomatoes and garlic and pile generously on cheese. Sprinkle with parsley. (it’s not necessary to 
remove rind from cheese.) 

Heat in oven at 350F (180C) for a few minutes until cheese is soft. Serve with bagel chips or crackers.

VERDICT:
Oh so good!  What a great blend of simple ingredients.  Such nice flavour, this snack devoured by everyone in the family!


Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge 
Ladies © 2013 www.robertrose.ca Reprinted with publisher permission.