Brie layered with sundried tomatoes.

During our recent vacation, Rob and I spent a couple of hours driving from south of San Francisco to Healdsburg in Sonoma County. By the time we got out of the car, it was well past lunchtime and we were hungry—but we were in the mood for something light. So we stopped at the Oakville Grocery and picked up some simple salads, crackers and a wedge of Brie filled with sundried tomatoes.

OMG. The cheese took an otherwise good afternoon snack over the top. The filling was a blend of goat cheese and oil-cured sundried tomatoes. The creaminess of the Brie, the freshness of the goat cheese and the sweetness of the tomatoes made a perfect combination. I made a note of it in my Moleskine and determined to replicate it when we got home.

The store’s website includes a number of house recipes, but not for this. So I made up a recipe of my own.

tomato brie torta

8 oz. wedge good Brie
4 oz. plain fresh goat cheese
3 Tbsp. chopped sundried tomatoes (oil packed, drained well)
1/4 tsp. salt
1/4 tsp. freshly ground pepper

Leave goat cheese at room temperature for 15 minutes or so to soften. Blend chopped sundried tomatoes with goat cheese; add salt and pepper, taste for seasoning. Halve the Brie wedge laterally (use a piece of dental floss or fine kitchen twine to make easy work of this). Spread one half of the Brie with the goat cheese/tomato mixture; top with the other half. Wrap tightly in plastic wrap; refrigerate for several hours to blend flavors. To serve, remove torta from refrigerator about 30 minutes ahead of time to come to room temperature; serve with simple crackers.

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