1 (2.2 lb.) wheel Brie (8 in. diameter)
1/3 c. dried tomatoes in oil, drained and chopped
4 tbsp. butter (1/2 stick) melted
Grapes and dried fruits for garnish
1/3 c. loosely packed parsley
8 sheets fresh or frozen phyllo
Assorted crackers

1. With serrated knife, cut the wheel of Brie horizontally in half. Sprinkle the bottom half with the chopped parsley and dried tomatoes. Replace top half of Brie; set aside. 2. Grease, 15-1/2 inch by 10-1/2 inch jelly roll pan. Preheat oven to 375 degrees. 3. Place 1 sheet of phyllo on work surface; brush with some melted butter. Place Brie in center of phyllo. Wrap Brie with phyllo, pressing phyllo against Brie. Place another sheet of phyllo on work surface; brush lightly with melted butter. Turn Brie over and place in center of sheet. Wrap as above. Repeat with 2 more sheets of phyllo, turning Brie over each time.

4. Place remaining 4 sheets phyllo on work surface, overlapping edges to measure 24 x 22 inch rectangle. Brush with some butter. Place Brie in center of phyllo rectangle. Bring sides of phyllo up over Brie to cover completely, bunching edges together to form a ruffled bow on top of packet; brush with remaining melted butter. 5. Place Brie in jelly roll pan. Bake for 30 to 35 minutes until phyllo is golden brown. To prevent overbrowning, cover with foil during last 15 minutes of baking.

6. Place baked Brie in refrigerator about 1 hour or until Brie is room temperature. (If served hot, cheese will be too soft and runny.) Or, if made early in day, keep Brie refrigerated. About 2 hours before serving, remove Brie from refrigerator and let stand at room temperature to soften to serving consistency. 7. To serve, arrange Brie, crackers, grapes and dried fruit on large platter. Provide cheese knife for guests to spread cheese on crackers.