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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I first made this exactly as written. I tasted the tomato mixture before topping the brie and...