Daily Dish
How to plan a beer crawl along the Metro Red Line

Recipe: Brie with Sun Dried Tomato Topping


2 pounds Brie cheese

5 tablespoons minced parsley leaves

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.

Copyright © 2016, Los Angeles Times