Ile de France Brie Stuffed with Sundried Tomatoes

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At a glance
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
green salad
balsamic vinegar


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.