Sundried Tomatoes and Brie


Garlic from my garden, and sun-dried tomatoes imported directly from a farm in Italy.

When you grow your own tomatoes, you get a bit tomato spoiled, wanting fresh-picked beauties all year long.  However, if you haven’t tried these Oilala! sun-dried tomatoes…well they are to-die-for. They are hand-picked and canned on a farm in Italy, using the freshest, meatiest tomatoes, and canned in a high-polyphenol extra-virgin olive oil on the Oilala’ farm in the heart of Italy’s prime agricultural region: Puglia.

We first tasted this recipe 10 years ago when our friends Heather and Graeme made it as an appetizer.

With fresh-from-the-farm ingredients, this recipe is a whole new level of yum. Might have to make it again tonight.


A round of brie, cut in half to make two circles.
Oilala! sun-dried tomatoes (available in our store)
Fresh garlic, crushed.

If you choose a small round of brie, you will need about 4-5 sun-dried tomatoes and 2-3 cloves of garlic. Increase these amounts if it is a larger round.

Blend them together then spread on the open-face (soft side up) Brie rounds. There should be enough to cover the rounds

Set oven to broil.

Place brie on an oven-proof dish and place on the middle rack. Broil a couple of minutes (keep an eye on it) until the cheese starts to melt.

Spread on fresh bread.