Baked Brie Recipe with Sun-Dried Tomatoes (2024)

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Total Time: 12 minutes minutes

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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.

PIN IT FOR LATER!

This Baked Brie is the perfect last minute appetizer! Some other appetizers that can be done in about 30 minutes or less are these Cranberry Brie Bites, Queso Blanco, or for another great baked brie recipe, try this Berry Stuffed Brie en Croute.

Baked Brie Recipe with Sun-Dried Tomatoes (1)

Favorite Holiday Appetizer

For me, one of the big parts of the holiday season is the food, and I just can’t seem to get enough this year! Which is why I have been trying to cram as many recipes as possible in this month!

And since we are in crunch time, and well, Christmas is so soon, I thought I’d bring you the easiest recipe ever. And it only takes 12 minutes, start to finish, not including the time it takes for the oven to preheat. If you are doing some holiday entertaining and realize you need a last minute appetizer, I am here to save you today.

If you are looking for a good baked brie recipe, or a great last minute appetizer, your guests will love this easy recipe!

Baked Brie Recipe with Sun-Dried Tomatoes (2)

How to Make It

This baked brie recipe is merely a wheel of brie, some sun-dried tomatoes, garlic and parsley. That’s it!! Chop up the sun-dried tomatoes and garlic while the oven is heating up, throw them on top of a wheel of brie, and stick it the oven. While it’s in the oven, chop up a little bit of parsley. Cook the brie until it is soft and starting to ooze, then add the parsley and your appetizer is done.

I told you it was easy!!

What to serve with Baked Brie

Here are some ideas of what to serve with the brie:

  • Crackers
  • Bagel Chips
  • Apple Slices
  • Toasted Baguette Slices
  • Pita Chips

Tips and Tricks

  • You want to make sure and use sun-dried tomatoes in oil, not the dried sun-dried tomatoes. You can usually find these in the canned vegetable aisle. They will come in a jar, versus just the dried tomatoes that usually come in a plastic pouch.
  • You will leave the rind on the brie. It is totally edible, and will hold all of the cheese together.
  • The recipe calls for you to add some of the oil from the tomatoes to the mixture. You don’t need a lot, I usually just use a small spoonful or two. It is pretty forgiving, so use what you’d like.
  • This is best served warm, when the cheese is melted. The good thing is that it only takes 10 minutes to bake.
  • If I have any leftovers, I’ll refrigerate them and reheat it in the microwave in small, single person portions. It is best the first time it is made, but totally can be eaten as leftovers!
  • Baked Brie Recipe with Sun-Dried Tomatoes (3)

    More Holiday Worthy Appetizer Recipes

    Crockpot BBQ Grape Jelly Meatballs
    Slow Cooker Spinach Artichoke Dip
    Cheese Ball Recipe
    Sausage Stuffed Mushrooms
    Spinach Dip
    Sausage Stuffed Jalapenos

    Baked Brie Recipe with Sun-Dried Tomatoes (4)

    Baked Brie Recipe with Sun-Dried Tomatoes

    5 from 3 votes

    Author: Deborah Harroun

    Prep Time: 2 minutes minutes

    Cook Time: 10 minutes minutes

    Total Time: 12 minutes minutes

    Servings: 12 servings

    Course: Appetizer

    Cuisine: American

    Print Pin Save

    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.

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    Recipe Notes:

    *do not remove the rind from the cheese.

    slightly adapted from Best of Bridge Holiday Classics

    Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include crackers or chips for serving.

    Nutrition Information

    Serving: 1/12 of recipe, Calories: 96kcal (5%), Carbohydrates: 3g (1%), Protein: 5g (10%), Fat: 8g (12%), Saturated Fat: 6g (38%), Cholesterol: 17mg (6%), Sodium: 429mg (19%), Sugar: 1g (1%)

    Keywords: Baked Brie Recipe

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    Meet Deborah

    Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

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    Comments

    1. Kelly says

      Baked Brie Recipe with Sun-Dried Tomatoes (11)
      This was great.. it was a huge hit .. will make it again

      Reply

    2. Susan Kopcha says

      This is a great recipe. We love brie and the flavors in this combination are perfect. I decided to sprinkle some pine nuts on top about half way through the baking process, adding another complimenting flavor and some crunch. My husband is still raving about this one.

      Reply

    3. Andrea Tomlinson says

      Looks wonderful! Any other herb you would recommend in place of parsley? Looking to make this for my birthday. Thanks!

      Reply

    4. Joyce says

      Baked Brie Recipe with Sun-Dried Tomatoes (12)
      Really good! I made thus years ago and you nailed it!

      Reply

    5. Mary Lynn says

      Can I wrap it in pastry dough do you think? or better as is?

      Reply

      • Deborah says

        I’m sure it would work if you wrapped it. I do love baked brie that is wrapped in pastry, but this one is delicious without the pastry as well!

        Reply

    6. Jacqui says

      Baked Brie Recipe with Sun-Dried Tomatoes (13)
      Delicious thank you

      Reply

      • Deborah says

        I’m so glad that you liked it!!

        Reply

    7. Paul says

      Do you cut the rind off the top?

      Reply

      • Deborah says

        Nope – I leave the whole rind on.

        Reply

    8. Terry says

      Do you recommend just dried sun-dried tomatoes or the ones that come in oil?

      Reply

      • Deborah says

        It is the ones that come in the oil. You will need some of the oil for part of the recipe.

        Reply

        • Donna says

          Making this weekend…About how much of the oil from tomatoes should I add.

        • Deborah says

          You don’t need a lot – maybe a tablespoon? I usually just a regular spoonful or two. I hope you love it as much as I do!

    9. Laura (Tutti Dolci) says

      I love baked brie, the sun-dried tomato topping on this looks so good!

      Reply

    10. Joanne says

      I love how this baked brie is all savory, unlike most which rely on jam to offset the brie. Definitely happening on NYE!

      Reply

    11. Chels R. says

      It looks amazing!

      Reply

    12. Emily says

      The photos are absolutely stunning! And I love baked brie!

      Reply

    13. Amy @Very Culinary says

      Looks incredible, Deborah! Pinned.

      Reply

    14. KalynsKitchen says

      That Brie looks amazing! Hope you have a wonderful holiday.

      Reply

    Baked Brie Recipe with Sun-Dried Tomatoes (2024)

    FAQs

    Do you take the rind off brie before baking? ›

    Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.

    Why is my baked brie rubbery? ›

    Why is my baked brie rubbery? This can be two things. If you left the rind of the cheese on, the baked brie may seem like it is rubbery once heated, or the brie was overcooked by leaving it in the oven too long.

    How long should brie sit out before baking? ›

    Unwrap your Brie and place your wheel on a small piece of parchment paper on a baking sheet. Note: if you have the time, take the cheese out of the refrigerator and let it sit on the counter for an hour before baking. This is optional but helps the cheese bake more evenly. Bake for 10-20 minutes in the oven.

    Can you over bake brie? ›

    Be careful not to overbake the brie. The cheese can go from a melty lava-like texture to hard in the middle if it's in the oven for too long. Always bake on a piece of parchment paper as you will use it to transfer the brie from the baking sheet to your serving tray.

    Do you eat the white coating on brie? ›

    Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.

    What kind of jam goes with brie? ›

    Brie cheese is the perfect partner to jam! It pairs beautifully with jam varieties, such as: fig, apricot, blackberry, boysenberry or cherry jam.

    Why does baked brie taste like ammonia? ›

    It may be a turnoff but it's a consequence of aging, especially for bloomy-rind cheeses like Brie. As these cheeses ripen, their surface molds break down protein into amino acids and one byproduct of that breakdown is ammonia. When a Brie is aging at the creamery on a rack, the ammonia is evacuated through ventilation.

    How to make brie taste better? ›

    As mentioned, brie's mild, yet buttery and nutty flavor pairs well with so many things. Some examples are salami, prosciutto, pickles, apricots, apples, pears, dates, almonds, candied walnuts, and pecans.

    How do you know when baked brie is done? ›

    Preheat oven to 180°C/350°F (all oven types). Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie – it should feel very soft, like it is about to collapse if you press any harder.

    Can I eat brie that sat out all night? ›

    Soft cheeses, like brie or Époisses PDO fall into the lower end of that scale. Their high moisture content, which encourages bacterial growth, means that you shouldn't leave these unrefrigerated for more than four hours.

    What meat goes with baked brie? ›

    Salumi (Fancy Word or Umbrella Term for the Vast Realm of Prepared Italian Meats)
    • Salami.
    • Salami Calabrese.
    • Soppressata.
    • Prosciutto.
    • Coppa.
    • Bresaola.
    • Pepperoni.

    What to pair with brie? ›

    Brie pairs well with sweet acidic fruits and mellow nuts

    If you are looking to keep things simple, pairing brie with a crusty loaf of bread or your favorite multigrain crackers will ensure that the taste of this creamy soft cheese won't get lost in the mix.

    Do you cut the top off brie before baking? ›

    No, you don't have to remove the rind before baking brie. The rind is edible and I don't even think you can taste it after the brie is baked. If you want to remove the rind, you can use a sharp knife to carefully cut off the thin rind of the cheese at the top of the wheel. This is easier to do when the brie is cold.

    Can you eat brie raw? ›

    Expert Tips & FAQ: How to properly eat brie cheese: There is no proper way to eat brie. You can eat it at room temperature, hot, spread it on a cracker, slice it in a sandwich, melt it, top it, and the list goes on.

    Should you take the crust off brie? ›

    Not only can you eat the rind, you should eat the rind. Technically, the rind is mold, usually Penicillium candidum, but it's good mold! The rind protects the cheese on the inside and helps to give the cheese its flavor. You're missing out on a big part of the flavor and textural experience if you do not eat the rind.

    Are you supposed to take the skin off brie? ›

    Not only is the rind on Brie safe to eat but it may even keep out harmful organisms that could contaminate the cheese. The mold that grows on other types of cheese is not safe to eat. For example, if you have a wedge of Parmesan in your refrigerator and notice green mold growing, toss it out.

    Does the cheese skin stay on when serving baked brie? ›

    In this baked brie recipe, I do not remove the rind because I need the surface to spread my jam and to add my beautiful nuts and toppings. The rind keeps the wheel of cheese together, and once you take it out of the oven and slice into it, all the gooey deliciousness oozes out like a nice surprise!

    What do you do with brie rinds? ›

    The easiest way to use cheese rinds is to cook them on the grill, griddle or barbecue, hardest side face down. Alternatively, you can simply bake them in the oven until they soften. Serve immediately, perhaps with vegetables or cold cuts.

    How to eat brie cheese correctly? ›

    To eat Brie, first remove it from your refrigerator and let it rest at room temperature for about 30 minutes. This allows the brie to become softer and more flavorful as it warms. Once softened, simply slice your brie into small wedges, without removing the edible, flavorful rind.

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