Ingredients

• 3/4  of a 7- to 8-ounce jar oil-packed dried tomatoes
• 1/2  of a medium onion, sliced and separated into rings
• 4  teaspoons finely chopped garlic
• 1/4  cup slivered fresh basil leaves
•   1/8 teaspoon ground black pepper
• 2  15-ounce rounds of Brie, with rind
• 1  tablespoon finely snipped fresh parsley or dried parsley, crushed
•   French bread slices cut 1/2-inch thick

Directions

1. Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.

2. In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute. Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.

3. Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.

4. Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices. Makes 20 servings.