Wednesday, March 20, 2013

Baked Brie Dip with Sun Dried Tomatoes and Thyme


http://menumusings.blogspot.com/


Who knew five little ingredients could make such a BIG flavor and great appetizer?!  This is such a fast dish to put together when you have unexpected guests, or just want a nice snack to sit out on the swing with a glass of wine and share with your sweetheart.

Click for Printable Recipe

 Ingredients:

  • 2 (8 oz) packages Brie cheese
  • 2 tsp fresh garlic, minced
  • 1 tsp fresh thyme leaves, stripped from strips
  • 1 cup sun dried tomatoes packed in oil, drained well and chopped
  • 1/2 tsp fresh cracked black pepper
  • French bread crostini or crackers




Step-by-Step:
Preheat oven to about 325-350 degrees.
Remove the rind from the Brie.

 
Cut the Brie into chunks.

Drain the sun dried tomatoes well, and chop into bite sized or small pieces.  Combine the minced garlic, fresh thyme leaves, and sun dried tomatoes.
Add in cracked black pepper.

Combine.
Layer cheese, then topping in an oven proof casserole or black iron skillet.  Bake for about 20 - 25 minutes.  I gave it a stir about halfway through.
The Brie will get all bubbly and melted, and slightly toasted on top.  Serve hot with French bread crostini or crackers.



Written Directions:

Remove the rind from the Brie.  Cut the Brie into chunks.  Drain the sun dried tomatoes well, and chop into bite sized or small pieces.  Combine the minced garlic, fresh thyme leaves, and sun dried tomatoes.Add in cracked black pepper.  

Stir to combine.Layer cheese, then topping in an oven proof casserole or black iron skillet.  Bake for about 20 - 25 minutes.  I gave it a stir about halfway through.   The Brie will get all bubbly and melted, and slightly toasted on top.  Serve hot with French bread crostini or crackers.

I hope you have enjoyed this recipe.  If you'd like to see more of what we cook around here, please visit my Recipe Index.  There are tons of ideas on there of things you can cook for/with your family.

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11 comments:

  1. The flavors in this savory Brie dip are perfect! I wouldn't change a thing, except to have a big ol' dish of it in front of me right now!

    ReplyDelete
    Replies
    1. Kari - I hear ya'! Glad you enjoyed... please come back and visit my blog again. :)

      Julie



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  2. Omg this looks incredible! I loooove brie! I tend to leave the rind on though, it's just a slightly stronger flavour :)

    ReplyDelete
    Replies
    1. Yep Becca...Brie is decadent and delicious! Hope you'll give it a try!
      Julie

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  3. Looks delicious. What temp for the oven?

    ReplyDelete
    Replies
    1. Hey Laura -

      I would try 325 - 350 F. Sorry I didn't have that on there. I have updated the post. Thanks for catching that!
      :) Julie

      Delete
  4. This looks so good. What size is the skillet you used?

    Thanks,

    Tessa

    ReplyDelete
  5. It would be great if you had a print option for just the recipe and finished picture! Thanks!

    ReplyDelete
    Replies
    1. The printable version has been updated to include the photo. Thanks.

      Delete
  6. I love this appetizer! I just wrote about it in my blog today, thanks for such a delicious recipe!

    www.chefabs.blogspot.com

    ReplyDelete
  7. This is amazing, Had it this summer and licked the bowl. Can't wait to bring it to Thanksgiving dinner. Thanks!

    ReplyDelete

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