2 lbs. Brie
5 tbsp. minced parsley leaves
5 tbsp. freshly grated Parmesan cheese
10 sun dried tomatoes, minced
2 1/2 tbsp. oil from sun dried tomato jar
12 cloves garlic, mashed
2 tbsp. fresh basil, minced
3 tbsp. toasted pine nuts, coarsely chopped

Chill Brie well before handling. Remove rind from top and place cheese on serving platter. Combine parsley, Parmesan cheese, tomatoes, oil, garlic, basil and pine nuts. Spread on top of Brie.

Serve at once or refrigerate for later. For better flavor allow Brie to stand 30-60 minutes when removed from refrigerator. Makes 16 servings.