This stuffed Brie is very low in carbs and is absolutely bursting with Italian flavors!
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This dish is where classic Italian ingredients meet a traditional French cheese! The combination really works and can be served on its own, with crudites or crackers, or as part of a lunchtime spread of amazing food to nibble on!
Add sun dried tomatoes, fresh basil, minced garlic, black pepper and a little oil from the tomatoes to a food processor. A regular sized one works, OK, a mini food processor is even better. You could even just chop everything together by hand if you didn’t want to wash up the processor!
Cut a wheel of Brie in half horizontally. Spread the mixture over the lower half of the Brie.
Place the top of the Brie back on, wrap everything up and place it in the fridge. Remove from the fridge at least five minutes before serving.
Ingredients
- 8 oz wheel of Brie
- 3 tbs sun dried tomatoes
- ½ tsp minced garlic
- 6-8 fresh basil leaves
- black pepper
- oil from the sun-dried tomato jar as needed
Instructions
- Add the tomatoes, garlic, basil, black pepper and a little of the oil from the tomatoes to a food processor and blend until a paste has formed. Add more oil if the mixture is too dry.
- Slice the Brie horizontally, and spread the paste onto the lower half.
- Return the upper half of the Brie, wrap everything up and place in the fridge.
- Remove from the fridge at least 5 minutes before serving.
Recipe Notes
1g net carbs per serving
Want to try baking the Brie instead? Leave the cheese whole, and load up the Italian filling mixture on top. Then bake according to these guidelines.
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Gini says
Ha – I was just going to ask could you bake it! Is there a reason why you don’t recommend baking it ready stuffed?
Georgina says
I haven’t tried it but once the cheese has been cut across the middle, when baked I think so much will ooze out that there might not be much left! Of course, the ooey gooey puddle would taste amazing – but probably wouldn’t be too pretty!
Pandora says
Bake it in a ramekin.