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Savory Baked Brie with Sundried Tomatoes and Capers

Name: Savory Baked Brie with Sundried Tomatoes and Capers
Prep time: 10 min
Total time: 30 min
Yield: 6
Cuisine: European
Ingredients: 1 egg whisked with 1 tbsp water (for egg wash); 2 tablespoon capers; 2 tablespoons sliced black olives; 2 tablespoons chopped sundried tomatoes; 1 lb wheel of Brie cheese (about 5 inches in diameter); 5 sheets phyllo dough

2 Ratings

4 Comments

Savory Baked Brie with Sundried Tomatoes and Capers

Prep 10 min
Total 30 min
Servings 6

A creamy brie baked in tender phyllo dough and stuffed with tangy sundried tomatoes and capers. Easy to make and a perfect party appetizer. MORE+ LESS-

By Girl Versus Dough

Updated March 8, 2017

Ingredients

egg whisked with 1 tbsp water (for egg wash)

tablespoon capers

tablespoons sliced black olives

tablespoons chopped sundried tomatoes

lb wheel of Brie cheese (about 5 inches in diameter)

sheets phyllo dough

Steps

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1

Preheat oven to 350°F.
2

On a parchment paper or silicone mat-lined baking sheet, place four sheets phyllo dough, one horizontal, one vertical, and two diagonal (to create as much of a circle as is possible) on top of each other in center of baking sheet.
3

Slice Brie wheel in half widthwise and set one half on the phyllo dough in the center, cut side up.
4

Pile sundried tomatoes, olives and capers on top of the Brie. Top with the other half of Brie, cut side down.
5

Carefully wrap the phyllo dough over the Brie, brushing with the egg wash to secure. Top with remaining sheet of phyllo dough and brush again with egg wash, peeling off any scraps.
6

Bake Brie for about 20 minutes, or until dough is a crisp golden brown. Remove from oven and let sit for about 20-30 minutes to cool before serving with water crackers, apples and vegetables for dipping.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If you're looking for a creamy, savory, and delicious appetizer, look no further than this easy to make Savory Baked Brie with Sundried Tomatoes and Capers. My husband has an immense (albeit dangerous) salt tooth. He’ll eat pizza and potato chips any day over ice cream and brownies. He also has an unbelievable food memory, and can remember the distinct taste of things he’s tried years ago. Enter baked Brie – after enjoying it once a restaurant a long time ago, one filled with sweet ingredients, he still talks about it to this day. So I just I had to surprise him with a homemade version, savory style. This Savory Baked Brie with Sundried Tomatoes and Capers is just the thing for anyone with a salt tooth or for anyone who loves cheese. It’s also perfect for anyone who wants to make something that seems fancy, but in reality takes very little effort and time to make. What tastes like a five-star restaurant recipe is simply a handful of ingredients placed into the oven for less than a half-hour. It really is that simple! I’m a big fan of using phyllo dough instead of puff pastry for its light and crunchy texture, so I packaged my baked Brie in a few thin sheets. I also sandwich the fillings – tart sundried tomatoes, meaty black olives and briny capers – between two halves of creamy Brie cheese so the flavors meld and melt into the cheese while baking. One dip into the appetizer and out cascades delicious, melted cheese and savory fillings, ready to be scooped up by crackers, veggies and fruit. It’s a great recipe to make for your next get-together, for a “fancy” yet effortless meal at home – or for pleasing the salt tooths in your circle.
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