Baked French Brie by Lynette Rohrer Shirk

Creamy Brie cheese is stuffed with sun-dried tomatoes, basil, and almonds and wrapped in puff pastry for this warm appetizer.

SERVES 12

1 sheet puff pastry, thawed

1 wheel of baby Brie cheese (about 14 ounces)

¼ cup chopped sun-dried tomatoes, oil packed

2 tablespoons chopped basil

¼ cup sliced almonds

1 egg yolk

2 tablespoons water

Preheat oven to 400°F.
Lightly flour puff pastry, and roll out until it is a bit thinner.
Cut the Brie in half horizontally and set the bottom half in the center of the pastry. Scatter the sun-dried tomatoes, basil, and almonds on the Brie bottom. Cover with the top half of the Brie.
Wrap the pastry up and around the Brie and seal the edges by pressing with your fingers. Cut off extra pastry and seal in those spots too.
Place pastry-wrapped Brie on a baking sheet, seam side down. Brush the pastry with the egg yolk mixed with the water. Bake 15 to 20 minutes until golden.
Serve warm with a knife and pie server.