If you don’t have a springform pan, use a regular 8-inch pan and spread the brie on the toast rounds before serving, says Joel L. Barohn, who works for the Central Market Cooking School.
Do not toast the almonds before baking, because they will burn in the oven.
1 (8-inch) wheel brie cheese
1 cup sour cream
1 teaspoon kosher salt
5 green onions and tops, sliced thin
3 garlic cloves, minced
2 cups sun-dried tomatoes, chopped
1/3 cup minced fresh parsley
1/3 cup minced fresh basil
1 cup skin-on sliced almonds
Toasted French bread rounds
Preheat oven to 350 degrees. Line the bottom of an 8-inch springform cake pan with parchment paper. Spray parchment and side of pan with nonstick cooking spray; set aside.
Remove all the rind from the cheese. Using a thin-bladed slicing knife, cut the cheese wheel in half horizontally. Place the bottom half, cut side up, in the parchment-lined pan. In a medium bowl, combine the sour cream, salt, green onions and garlic, whisking to blend well. Spread half of the mixture on top of the cheese. Top with half of the sun-dried tomatoes and all of the parsley and basil. Place the remaining half of the cheese on top of the tomatoes, cut side down. Top with the remaining sun-dried tomatoes, sour cream mixture and the sliced almonds.
Bake in preheated oven until almonds are browned and the brie is very soft, about 15 minutes. Remove pan from oven and place on wire rack. Allow to cool until lukewarm, then remove sides of pan and slide brie onto a serving platter. Serve with a basket of toasted French bread rounds.
Makes 14-18 finger-food servings.
From “Don Strange of Texas” by Frances Strange and Terry Thompson-Anderson