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This savory stuffed Brie is an elegant, no-bake appetizer that looks impressive but requires very little effort. Creamy Brie cheese is layered with garlic, Parmesan, sun-dried tomatoes, and fresh basil, then chilled so the flavors meld.
It’s ideal for entertaining because it can be made ahead and served cold or at room temperature with minimal prep on the day of your gathering. One of the best parts of this appetizer is that its visually appealing; the rich red and green filling inside the creamy white Brie is a show stopper.
This stuffed Brie recipe comes from my mom’s kitchen, and she’s made it for holidays, birthdays, football games, and random weekend gatherings (and now, so have we). In other words, it’s the perfect appetizer for any occasion.
Stuffed Brie with Sun-Dried Tomatoes & Basil
- Prep Time: 15 minutes
- Cook Time: None (no-bake)
- Total Time: 45–75 minutes (includes chilling)
- Yield: Serves 6–8 as an appetizer 1x
- Category: Appetizer
- Cuisine: American, Mediterranean
Description
This stuffed Brie balances rich, creamy cheese with a savory, herb-forward filling. Garlic and Parmesan add depth, sun-dried tomatoes bring sweetness and acidity, and basil keeps everything fresh. This stuffed brie is an idea make ahead appetizer, as chilling helps the Brie hold its shape for clean, easy slices.Â
Important Tools for This Recipe:
- Long serrated knifeÂ
- Cutting boardÂ
- Small glass bowl Â
- Black serving platter (recommended)
Ingredients
- 1 wheel of Brie cheese (8–12 oz total)
- 1 small garlic clove, very finely minced or grated (we use a garlic peeler roller and the OXO Good Grips Heavy Duty Garlic Press for this step)
- 1/4 cup pre-shredded Parmesan cheese
- 2–3 tablespoons sun-dried tomatoes, finely chopped (oil-packed, well-drained)
- 1–2 tablespoons fresh basil, thinly sliced
- Salt, to taste
- Freshly ground black pepper, to taste (recommend a black pepper grinder mill with a clear base)
- Optional: 1 teaspoon olive oil (for smoothing the filling)
Instructions
Slice the BrieÂ
- Using a long serrated knife, carefully slice the Brie horizontally across the middle to create a top and bottom layer.
- If needed, chill the Brie briefly for cleaner slicing.
Prepare the FillingÂ
- In a small glass bowl, combine the garlic, Parmesan, sun-dried tomatoes, basil, salt, and black pepper.
- Add olive oil only if needed, using just enough to lightly bind the mixture.Â
AssembleÂ
- Place the bottom half of the Brie cut-side up.
- Spread the filling evenly over the surface, staying slightly away from the edges.Â
Reassemble and ChillÂ
- Place the top half of the Brie back on, rind-side up (so the filling is between the cut portions), and gently press together.
- Cover and refrigerate for at least 30–60 minutes to firm up and allow flavors to meld.Â
ServeÂ
- Remove from the refrigerator about 10 minutes before serving for best texture.Â
Notes
- Brie slices most cleanly when cool but not cold.Â
- Taste the filling before assembling; Parmesan and sun-dried tomatoes vary in saltiness.Â
- This appetizer can be assembled up to 24 hours in advance.Â
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