Baked brie with sun-dried tomatoes and basil



5 min


15 min


6 Servings

Baked brie with sun-dried tomatoes and basil

Angus Fergusson


  • 300-g pkg brie
  • 1 tbsp olive oil
  • 1 large garlic clove , minced
  • 1/2 cup oil-packed sun-dried tomatoes , finely chopped
  • 1/4 cup white balsamic vinegar
  • 3 tbsp chopped basil


  • Preheat oven to 375F. Using a serrated knife, thinly slice off top rind of the brie and discard. Place in a brie baker or a pie plate. Bake in bottom third of oven until soft, about 10 min.
  • Heat a small saucepan over medium-high. Add oil, then garlic, tomatoes and vinegar. Cook until mixture is reduced to a syrupy consistency, about 5 min.
  • Spoon sauce over brie, then sprinkle with basil. Serve with crackers.

Nutrition (per serving)

  • Calories
  • 189,
  • Protein
  • 9 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 15 g,
  • Fibre
  • 1 g,
  • Sodium
  • 289 mg.

Shopping Tip:

White balsamic vinegar is mild in flavour. Substitute regular balsamic if preferred.

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