Reviewed: May 8, 2012

LOVE IT!!! I made this dish to go with an italian themed meal (pasta & eggplant) and it was the show stealer. Thankfully after reading the many reviews, of which are always helpful, I bought two brie wheels and doubled the recipe. My only problem was that the onion was way to much and I will be very careful with it next time. I would suggest using Vidalia's, finely minced. Also, I doubled the herbs. Thank you so much for this recipe!!!

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Reviewer:

almostfoodies

Reviewed: Feb. 8, 2012

I first made this exactly as written. I tasted the tomato mixture before topping the brie and did add some additional italian seasonings, salt, and pepper. It was very popular with my guests, one of those things you just can't leave alone. The next time I made it, I used green onions and cooked them along with the arlic in the olive oil a bit because I'm not wild about that raw onion and garlic taste. I also find it easier to heat the tomato mixture separately before using it to top the softened brie. Avoids overheating and melting the brie too much.

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Reviewer:

Texas Yankee

Home Town: Beaver Falls, Pennsylvania, USA

Reviewed: Jan. 11, 2012

This was amazing! Took it to a party and the guests had it gone within minutes! Might want to double the recipe!

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Reviewer:

Holly

Reviewed: Jan. 1, 2012

Followed recipe exactly. Definately did not like ! One person out of 5 said they did! wont be making again

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envynicki

Supporting Member (Click to learn more about Supporting Membership)

Home Town: Athens, Pennsylvania, USA

Living In: Barton, New York, USA

Reviewed: Dec. 31, 2011

Delish, but the brie was a runny mess, so one star off for appearances.

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The Bee's Knees

Reviewed: Dec. 29, 2011

I have to say this was just the best! I needed something quick and this sure fit that bill. I will admit I forgot to remove the rind which caused a slight mess but once we got that off the entire thing went. I am planning to make this next week again. Thanks for a fabulous recipe.

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Reviewer:

LaurenM1

Cooking Level: Intermediate

Reviewed: Dec. 28, 2011

Great recipe idea . When I went to get my cheese they had a Brie that had tomato & basil in it already and it happened to be half price so I gave it a try . It's wonderful with it . Also I had the Epicure bruschetta seasoning and added it to the tomatoes with a little olive oil and balsamic vinegar . I used my oven instead of microwave to warm the cheese then added tomato mix and put it back in few minutes longer . I made for us Christmas eve and it was a nice change from our uaual heavy foods . I will be making this again .

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Reviewer:

dhiggins

Reviewed: Dec. 1, 2011

Everyone loved it. tough to keep warm...might try a little tea light under it next time.

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Reviewer:

kimbrelc

Reviewed: Nov. 18, 2011

Hubby gives this 12 stars! I can give it only 5...cause that's all there is! Honestly a great combo of tastes that tickle and tease the palate! Made this for our fri. date night.... No entree' necessary ... but still served the lobster anyway!

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Reviewer:

Terry Tripp

Cooking Level: Intermediate

Home Town: Walhalla, South Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Jul. 24, 2010

I wish I could give this 10 stars. Follow it EXACTLY, it is simple and delicious. Everyone gobbled and gobbled it up. I have given this recipe to so many people, everyone should have this in their "quick and easy" file! Don't miss this one!

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