The featured recipe for February is Brie with Sun Dried Tomatoes and it comes from the AWCB cookbook. 

Ingredients:

• 2lb/900 gram young brie
• 5 tbsp minced fresh parsley
• 2.5 tbsp freshly grated parmesan cheese
• 10 sun dried tomatoes, minced
• 2.5 tbsp sun dried tomato oil
• 6 garlic cloves, minced
• 2 tbsp minced fresh basil
• 3 tbsp chopped toasted pine nuts

Remove rind from the top of the Brie;place brie on a serving dish. Combine parsley, parmesan cheese, sun dried tomatoes, oil, garlic,basil, and pine nuts. Spread on top of brie. Chill 6 hours. Let stand at room temperature for 30-60 minutes before serving with slices of French bread.

Yield: 16 servings

Variation: To serve warm, bake at 350F/175C for about 15 minutes or just until cheese starts to melt. Serve immediately.