Baked Brie with Sun-Dried Tomatoes and Roasted Garlic

5 from 5 votes

This baked brie is silky smooth, smothered in freshly roasted garlic and tangy sun-dried tomatoes. The perfect savoury appetizer for any occasion!

Cook Time45

Total Time45

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 263kcal

Author: Jessica

Preheat oven to 350°F.
Unwrap the brie cheese and stand it on its side. Using a sharp knife, cut off the rind from the top of the brie, leaving the sides and bottom intact. Place the brie wheel cut-side up in an oven-safe dish that's just slightly larger than the wheel. A small cast iron pan or brie baker works perfectly.
Spread the mashed roasted garlic over the top of the brie. Top with sun-dried tomatoes, then sprinkle the dried thyme over everything.
Bake for 25-30 minutes until brie is completely melted and bubbly. Serve immediately.

Sun-dried Tomatoes: I have made this recipe using oil-packed and dried sun-dried tomatoes. If using oil-packed, pat them very dry before using. For dried, I chop them and rehydrate them in boiling water for 5 minutes before drying and adding them to the brie.
Roasted Garlic: If you're short on time, roasted garlic can be swapped for 1-2 cloves of minced garlic.
Brie: Camembert can be used instead of brie. Camembert is typically sold in smaller wheels, so it will bake faster.

Serve the brie with crackers, sliced baguette, tortilla chips, or fruit.
This appetizer can be made in advance. To prepare ahead of time, cut the rind off the top, add the toppings and instead of baking the brie, wrap it tightly with plastic wrap and place it in the refrigerator for up to two days. Follow the baking instructions as directed.
Store leftovers in an airtight container and keep them in the fridge for up to 3 days.
Baked brie can be easily reheated in the oven or microwave. Check it every 5-10 minutes in the oven and every minute in the microwave.