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!
How to Make Italian Stuffed Brie
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, but a mini food processor or a stick blender with a bowl attachment is even better. The quantity is pretty small that needs to be processed. You could even just chop everything together by hand if you didn't want to wash up the processor!
Add more oil from the tomato jar as necessary so that a thick paste forms.
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.
Here are some ideas of things to serve with the brie:
- Cucumber slices or sticks
- Dixie USA Corn Chips (which you can buy from Netrition)
- Flax seed crackers
- Thinables crackers (order them from Amazon)
- Bell pepper strips
- Homemade tortilla chips (Italy meets France meets Mexico!!!)
- Celery sticks
📖 Recipe
Italian Stuffed Brie
Ingredients
Step-by-Step 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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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.