2 pounds Brie cheese
5 tablespoons freshly grated Parmesan cheese
10 sun dried tomatoes, packed in oil, minced
2 1/2 tablespoons oil from sun dried tomatoes
12 cloves garlic, mashed
2 tablespoons minced fresh basil
3 tablespoons toasted pine nuts, coarsely chopped
Chill Brie well before handling. Remove rind from top and place cheese on serving platter. Combine parsley, Parmesan, tomatoes, oil, garlic, basil and pine nuts. Spread on top of Brie.
Serve at once or refrigerate for later use. For optimum flavor, allow Brie to stand 30 to 60 minutes when removed from refrigerator. Makes 16 servings.