I haven't cooked with Brie much, but I do remember making some citrusy asparagus topped with Brie. (Wow - recipe goes way back. Hopefully I've improved since then!) I've wanted to recreate it many times, but I'm never able to find asparagus and brie on sale at the same time. This time, I had only Brie, so when I saw this recipe from White on Rice Couple, I knew I had to make it. (OK, so it's taken me a while. The Brie James got here was eaten almost a year ago!)
Brie is a soft cow cheese, named after the region in France. It's a very slightly yellowish cheese with a grayish tinge near the soft white rind, which can be eaten. You can make Brie cheese by adding rennet to raw milk and heating it to no more than 37C. Then, it's off to molding, salting, and inoculating with cheese culture. Once inoculated, the cheese needs some aging. Longer aging creates a stronger flavor and darker cheese, called Brie Noir. However, over ripening produces a strong ammonia profile due to the microorganisms present.
This baked brie with sun dried tomatoes works perfectly as a party appetizer - it's quick and easy to make and fun to eat! Give it a try and tell us what you think!
Yield: 4 servings
|8 ounces||Brie cheese, cubed|
|3-4||sun-dried tomatoes, chopped|
|4 cloves||garlic, minced|
|2 teaspoons||herbs or Italian Seasoning||I used rosemary, thyme, sage, basil, and oregano.|
- Gather all materials.
- Combine all materials except Brie cheese.
- Layer sun-dried tomato mixture, then cheese, then tomato mixture, then cheese, and finally, top with sun-dried tomato mixture.
- Bake at 350F for about 30 minutes, until Brie cheese completely melts and becomes a bit bubbly.