Tomato Basil Brie
1 ripe round 8 oz. Brie cheese
1/2 cup chopped dried tomatoes (marinated in oil)
3/4 cup chopped toasted walnuts (separated into 1/4 & 1/2 cup portions)
1/4 cup butter softened
2 tbsp. chopped fresh basil
1 tbsp. minced shallots
Put wrapped Brie in freezer until firm, but not frozen (about one hour). Chop the tomatoes, set aside. With a sharp knife halve the cheese horizontally. Beat the butter until smooth and creamy. Beat in the tomatoes, basil and shallots. Mix in the 1/4 cup portion of walnuts. Spread the tomato mixture evenly on the cut side of one cheese half. Cover with the remaining half, cut side down, press gently. Roll the cheese on its side in additional walnuts, finely chopped to coat the tomato layer. Cover and chill until firm. Serve cut into thin wedges with slices of Sweet French or Sour Dough Baguettes.