Brie with Sun-Dried Tomato Spread

Featured in the Honolulu Star-Bulletin on December 31, 2008.



Brie with Sun-Dried Tomato Spread

  • 2 tablespoons oil (from olive oil-packed sundried tomatoes)
  • 2 cloves garlic, minced
  • 2 tablespoons minced olive-oil-packed sun-dried tomatoes
  • 12 pitted black olives
  • 1 teaspoon capers
  • 1 (8 ounces) wedge or wheel of brie cheese
  • Crackers


  1. Heat oil and sauté garlic.
  2. Place garlic, oil, tomatoes, olives, and capers into a food processor and pulse until evenly mixed.
  3. Spread mixture over brie and serve with crackers.

Makes 8 servings.

Option: warm the brie with topping in a microwave oven (about 1 minute at 50% power).

Approximate Nutrient Analysis per serving (not including crackers):
140 calories, 12 g fat, 6 g saturated fat, 30 mg cholesterol, 300 mg sodium, 1 g carbohydrate, 0 g fiber, 0 g sugar, 6 g protein


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