15 oz. Brie cheese
1/4 c. butter, softened
6 dried tomato halves, reconstituted in hot water
1 small clove garlic, minced
1/4 c. chopped, toasted walnuts
2 tsp. chopped parsley

Chill Brie in freezer until firm (not frozen), about 1 hour. With sharp knife, halve cheese horizontally; set aside.

Beat butter, then beat in tomatoes and garlic. Mix in walnuts. Spread tomato mixture on cut side of one cheese half. Cover with remaining cheese, cut side down; press gently. Roll cheese on its side in parsley to coat tomato layer. Cover and chill until firm. (May be wrapped and frozen for 1 week.) Cut into thin slices. Serve with crackers or baguette slices.

Makes 8 to 10 appetizers.