Reviewed: Mar. 7, 2009

Wow! I just loved this dish. I didn't have fresh basil, so I added dried basil and fresh parsley. I also sauteed cubed chicken in olive oil, garlic and italian herbs on the side and added at the end. One note - you have to remove ALL of the brie rind, otherwise it won't melt and will leave floating bits of rind in your sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sheron

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

Easy and tasty... I'll be making it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bobbi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 16, 2008

That's pretty good :) Thanks. I will make again. I love a cheesy sauce. However, I don't love saucy cheese. To the review that reported there were cheese lumps in her sauce... cheese melts, duh!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2008

I had this same recipe last night at a friend's home. However, it was served at room temperature (do not simmer to melt cheese!) Served as a topping for sliced crusty bread. A bruchetta of sorts. Cube the brie, seed the tomatoes & dice, mince the garlic, drizzle with olive oil, add fresh chpd basil, salt & pepper. Set at room temperature for 2 hours before serving in an open dish with sliced, small ovals/rounds of bread. Delicious!

Was this review helpful? [ YES ]
2 users found this review helpful