This Halloween appetizer will put some spook into those with queasy stomachs. Brie is topped with an assortment of "guts" — flavorful dried tomatoes, onion, basil, and garlic. Once they get past the macabre plating, guests will eat this dish up.
The prep work for this party appetizer can be done in advance. As guests arrive, simply warm the caramelized onion- and tomato-topped brie in the oven for 12 minutes.
3/4 of a (7-ounce) jar oil-packed dried tomatoes
1/2 medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 (15-ounce) rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick
- Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
- In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute. Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
- Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
- Preheat oven to 350°F (175°C).
- Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.
Makes 20 servings.
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Meredith Corporation. All Rights Reserved.