Best 8 Baked Brie With Sun Dried Tomatoes Recipes

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Indulge in a culinary delight with our delectable baked brie recipes, featuring a symphony of flavors that will tantalize your taste buds. From the classic combination of sun-dried tomatoes and herbs to the sweet and tangy blend of fig jam and honey, each recipe offers a unique taste experience. For a vegetarian twist, try our brie with roasted red peppers and spinach, or savor the savory goodness of brie topped with bacon and caramelized onions. With step-by-step instructions and helpful tips, these recipes are perfect for any occasion, whether it's a casual gathering or an elegant dinner party. Prepare to impress your guests with the perfect balance of creamy brie, flaky puff pastry, and an array of flavorful toppings.

Here are our top 8 tried and tested recipes!

BAKED BRIE RECIPE WITH SUN-DRIED TOMATOES



Baked Brie Recipe with Sun-Dried Tomatoes image

If you are looking for a show-stopping appetizer that only takes minutes to make, this Baked Brie Recipe with Sun-Dried Tomatoes is your answer! Melty cheese is topped with a mixture of sun-dried tomatoes, garlic and parsley in this addictive starter.

Provided by Deborah Harroun

Categories     Appetizer

Time 12m

Number Of Ingredients 5

4 oz sun-dried tomatoes, finely chopped
3-4 cloves garlic, minced
1 (13.2 oz) wheel brie cheese
1-2 tablespoons chopped parsley
bagel chips or crackers, for serving

Steps:

  • Preheat the oven to 350ºF.
  • Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
  • Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.

Nutrition Facts : ServingSize 1/12 of recipe, Calories 96 calories, Sugar 1 g, Sodium 429 mg, Fat 8 g, SaturatedFat 6 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 3 g, Fiber 0 g, Protein 5 g, Cholesterol 17 mg

BAKED BRIE WITH SUN-DRIED TOMATOES



Baked Brie with Sun-Dried Tomatoes image

Make and share this Baked Brie with Sun-Dried Tomatoes recipe from Food.com.

Provided by Emjay99

Categories     Cheese

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 jar sun-dried tomato packed in oil, well drained on paper towels
3 cloves garlic
1 tablespoon tomato sauce (tomato puree)
2 tablespoons red wine
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon sugar
6 ounces brie cheese

Steps:

  • In a mini food processor with metal blade, pulse together the tomatoes, garlic, tomato sauce, red wine and sugar until tomatoes are chopped fine and everything is well blended.
  • Stir in basil and oregano.
  • Pile generously on top if the cheese and heat through in a 350 degree F oven until cheese is soft.
  • Serve with slices of French baguette bread.

SUN-DRIED TOMATO BAKED BRIE



Sun-Dried Tomato Baked Brie image

I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty.

Provided by Big Momma

Categories     Spreads

Time 35m

Yield 1 appetizer, 10 serving(s)

Number Of Ingredients 7

1 brie round
1/2 cup sun-dried tomato
1 cup fresh basil
1 cup fresh parsley
2 garlic cloves
1 tablespoon balsamic vinegar
1 tablespoon olive oil

Steps:

  • Chop sun dried tomatoes, and cover with hot water for 15 minutes.
  • Chop basil and parsley.
  • Mince garlic.
  • Drain tomatoes well, squeezing out excess water.
  • In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
  • Add garlic and continue to saute, stirring constantly.
  • Add balsamic vinegar, basil and parsley.
  • Stir constantly for 1 minute and remove from heat.
  • Remove as much rind as possible from brie.
  • Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
  • I serve this with crackers and crostini.

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS



Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts image

Thanks to the air fryer, not only does puff pastry get perfectly golden brown and flakey, the overall cook time is a fraction of what it would take in a standard oven. Layered with pesto, sundried tomatoes and marinated artichoke hearts, this crowd-pleaser is loaded with flavor and festive charm.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 demi baguette, thinly sliced on the bias
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup marinated artichoke hearts, chopped
1/3 cup sundried tomatoes, chopped
3 tablespoons store-bought basil pesto
1 large egg
All-purpose flour, for dusting
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 8-ounce wheel of brie
Crackers, sliced red bell peppers and endive, for serving

Steps:

  • Preheat an air fryer to 350°F.
  • Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
  • Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
  • Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
  • Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
  • Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
  • Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
  • Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

BAKED BRIE WITH SUN-DRIED TOMATOES AND PINE NUTS



Baked Brie With Sun-Dried Tomatoes and Pine Nuts image

Make and share this Baked Brie With Sun-Dried Tomatoes and Pine Nuts recipe from Food.com.

Provided by KellySutt

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 (8 ounce) round brie cheese
1 tablespoon finely chopped sun-dried tomato packed in oil
1 tablespoon chopped fresh parsley
1 tablespoon pine nuts

Steps:

  • Heat oven to 450 degrees.
  • Trim white rind off top of cheese. Place cheese in a pie plate.
  • Mix tomatoes and parsley. Spread evenly over cheese. Sprinkle with pine nuts. Bake 10 minutes until heated through.

Nutrition Facts : Calories 207.6, Fat 17.4, SaturatedFat 10, Cholesterol 56.7, Sodium 361.8, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 12.2

BAKED BRIE WITH SUNDRIED TOMATOES



Baked Brie With Sundried Tomatoes image

from "closet cooking" - http://closetcooking.blogspot.com/2009/03/baked-brie-with-sundried-tomatoes.html

Provided by ellie3763

Categories     Spreads

Time 40m

Yield 2 serving(s)

Number Of Ingredients 5

8 ounces brie cheese (rind removed and cut into cubes)
2 ounces sun-dried tomatoes packed in oil (chopped)
1 garlic clove (chopped)
1 teaspoon thyme (chopped)
pepper

Steps:

  • Mix everything.
  • Transfer to a small baking dish. (The mixture should fill the baking dish to the brim as it will shrink when baked.).
  • Bake in a preheated 325F oven until the brie is melted and starts to bubble, about 20-30 minutes.

Nutrition Facts : Calories 441.6, Fat 35.4, SaturatedFat 20.3, Cholesterol 113.4, Sodium 789, Carbohydrate 7.7, Fiber 1.7, Sugar 0.5, Protein 25.1

BRIE WITH SUN-DRIED TOMATOES



Brie With Sun-Dried Tomatoes image

If you like garlic, you will like this appetizer.Add a special touch by garnishing with fresh parsley sprigs. Prep time includes 1 hour sitting at room temperature.

Provided by Miss Annie

Categories     Cheese

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 5

1 (15 ounce) brie round
1 (7 ounce) jar sun-dried tomatoes packed in oil, undrained
2 tablespoons fresh parsley, minced
2 tablespoons parmesan cheese, freshly grated
6 cloves garlic, pressed

Steps:

  • Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
  • Place on serving plate.
  • Remove 4 tomatoes and 1 Tbsp.
  • oil, reserving remaining tomatoes and oil for other uses.
  • Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
  • Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
  • Garnish with sprigs of parsley, if desired.
  • Serve with assorted crackers.

SUN-DRIED TOMATO BAKED BRIE



Sun-Dried Tomato Baked Brie image

Yummy baked brie and sundried tomatoes combine for an excellent warm dip for crusty bread or crackers of your choice. Instead of a small baking dish, I used a couple of ramekins for individual servings for my partner & myself. Since the brie really bakes down, be sure and fill your ramekins or small baking dish to the top.

Provided by Sassy in da South

Categories     < 60 Mins

Time 45m

Yield 2 ramekins, 2 serving(s)

Number Of Ingredients 6

8 ounces brie cheese (rind removed and cut into cubes)
8 ounces sun-dried tomatoes packed in oil, chopped
2 medium garlic cloves, minced
1 teaspoon dried thyme (or 3/4 teaspoon fresh thyme leaves)
fresh cracked black pepper, to taste
baguette or cracker

Steps:

  • Preheat oven to 325 degrees.
  • Remove rind from Brie, then cut brie into cubes.
  • In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper.
  • In a small baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture.
  • Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably.
  • Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers.
  • Serve warm, with bread or crackers.

Tips:

  • Choose a ripe Brie cheese. A ripe Brie will have a soft, creamy texture and a slightly runny interior. This will help it melt and spread easily when baked.
  • Use high-quality sun-dried tomatoes. Sun-dried tomatoes that are packed in oil are best for this recipe. They will add a delicious flavor to the Brie.
  • Don't overcook the Brie. Brie is a delicate cheese, so it's important to not overcook it. Bake it just until it is melted and bubbly.
  • Serve the Brie immediately. Baked Brie is best served immediately, while it is still warm and melted. You can serve it with crackers, bread, or fruit.

Conclusion:

Baked Brie with Sun-Dried Tomatoes is a delicious and easy appetizer that is perfect for any occasion. It's simple to make and always a crowd-pleaser. So next time you're looking for an impressive appetizer, give this recipe a try.

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