Ile de France Brie Stuffed with Sundried Tomatoes

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Ingredients

At a glance
Cheeses
Brie
Course
Appetizers
One wedge of Ile de France Brie
2 oz of sun dried tomatoes
1 oz black olives (no pit)
1 small red onion
3 basil leafs
olive oil
salt/pepper
green salad
balsamic vinegar

Methods/steps

Peel the onion and chop in small pieces. Cut the sun dried tomatoes in small pieces. Mix the onions and sun dried tomatoes with the black olives and basil. Add drops of olive oil. Season with salt and pepper. Mix and make it into a paste.

Cut the Brie in 2 pieces, from the center. Place the mix on the bottom piece, then place the top part.

Additional Tips

Optional: Serve with a green salad, balsamic vinegar, salt pepper.

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