I have made this appetizer numerous times over the years – it is crazy easy and really good! The recipe is from Colorado Collage, a cookbook from The Junior League of Denver.
This can certainly be made shortly before serving or ahead of time and stored in the refrigerator. You’ll just want to allow some time for it to come to room temperature before serving.
Sun-Dried Tomato and Basil Stuffed Brie
Recipe from Colorado Collage, a cookbook from The Junior League of Denver
1/2 cup chopped fresh basil
10 oil-packed sun-dried tomatoes, drained and oil reserved
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 wedge Brie cheese (about 1/2 pound), thoroughly chilled
Garnish: fresh basil leaves (I added some of the sun-dried tomato mixture and a lemon slice to mine)
In a food processor, combine basil, sun-dried tomatoes, garlic, pepper, and lemon juice. Process until paste forms. Add oil from sun-dried tomatoes or olive oil if texture is very dry. It should be spreadable, but not too thin.
Remove Brie from refrigerator and cut in half, horizontally (Brie must be thoroughly chilled to make this possible). Spread bottom half with reserved sun-dried tomato mixture and top with remaining half, pressing together firmly. Bring to room temperature before serving. Serve with crackers. Note: This may be prepared 1 day in advance, wrap in plastic wrap and refrigerate.