Got some leftover Brie?
We don’t often but I’ve now started buying it by the kilo, the boys can eat their body weight in cheese! This uses the last few slices up and we have it as a dip with some carrot sticks.
The sundried tomatoes that I have used here are the dry ones with no oil, if you are using the ones in oil, just use a a little of the jar oil instead of the extra olive oil in the recipes.
If you can get a hold of the dry tomatoes give them a try, I happily eat them straight out o the packet, the flavour is amazingly intense!!!
Serves 4 as a dip.
8 Sundried tomato halves
few sprigs of fresh thyme
1 garlic clove, very finely sliced
1-2 teaspoons olive oil
freshly ground pepper
Preheat the oven to 200 degrees Centigrade.
Cut the Brie into thick slices and lay in your oven proof dishes.
Roughly dice the tomatoes and divide between the two dishes.
Sprinkle over the thyme and garlic, drizzle over a wee bit o oil and season with pepper.
Bake in the oven for 10-15 minutes until the cheese is gooey!