Oozing Brie

• 7 (8 ounce) jars sun-dried tomatoes packed in oil
• 1 medium onion, sliced and separated into rings
• 4 teaspoons finely chopped garlic
• 14 cup slivered fresh basil leaf
• 18 teaspoon ground black pepper
• 30 ounces rounds brie cheese, with rind
• 1 tablespoon finely snipped fresh parsley or 1 tablespoon dried parsley, crushed
• French bread, slices cut 1/2 inch thick

1. 1.
2. Drain oil from tomatoes, reserve 3 tablespoons.
3. Coarsely chop.
4. 2.
5. In a large skillet, cook onion in 2 tablespooms reserved oil until tender.
6. Stir in garlic, cook and stir for 1 minute.
7. 3.
8. Add chopped tomatoes and basil; cook for 2 minutes.
9. Remove from heat; stir in pepper.
10. 4.
11. Line a baking sheet with foil; place Brie on foil.
12. Brush with remaining 1 tablespoon oil.
13. Sprinkle with parsley.
14. Spread tomato mixture over tops.
15. Cover and chill 30 minutes or up to 5 hours.
16. 5.
17. Preheat oven to 350 degrees.
18. Bake Brie on center oven shelf for 12-15 minutes or just until edges melt.
19. Transfer Brie to a serving plate and serve with bread slices or crackers.

tomatoes, onion, garlic, basil leaf, ground black pepper, brie cheese, parsley, bread

Taken from www.food.com/recipe/oozing-brie-346885 (may not work)