Baked Brie
- PROSCIUTTO-TOPPED BRIE
- Even firm brie melts smoothly when baked. If you let it stand, hold on a warming tray to keep cheese fluid. Offer crisp toasted baguette slices and celery sticks to eat with it.
- 1 chilled firm-ripe round brie cheese (8 oz.) or a 1/2 lb. wedge
- 3 tbsp. finely chopped drained dried tomatoes packed in oil
- 1 oz. thinly sliced prosciutto, slivered
- 1 tbsp. oil from dried tomatoes, or olive oil
- Cut brie in half crosswise. Set 1 half, cut side up, in a buttered shallow baking dish just slightly larger than cheese. Evenly distribute chopped tomatoes over cut cheese. Place other half of cheese on top, cut side down. Mix prosciutto shreds with oil and mound over cheese. (If made ahead, cover and chill until the next day.) Bake, uncovered, in a 350 degree oven until cheese is hot in center, 12 to 18 minutes. Serve hot.
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Taken from www.epicurious.com/recipes/member/views/baked-brie-1256585 (may not work)