2 tablespoons olive oil
3-4 cloves of garlic, minced
Handful of sundried tomatoes
Salt & pepper
1 round bread, slightly larger than the brie wheel
1 brie wheel – you can use the baby brie wheels or get a slightly larger one
Over medium heat, sauté the garlic in the olive oil until golden brown. Remove from heat and allow to cool.
In a food processor, puree the cooled garlic with the sundried tomatoes; add a pinch of salt and pepper. This garlic-tomato puree may be stored in the fridge for up to 4 days.
Pre-heat the barbecue at 350 degrees or on medium.
Cut out a circle big enough to fit the brie from the top of the bread, be careful not to cut through the bottom. Reserve the cut out piece for later.
Fit the brie inside the bread, and top with the garlic-tomato puree. Then wrap the bread in tinfoil to prevent it from burning.
Bake on the barbecue over indirect heat for about 40 minutes or until the cheese is soft and melted.
Serve with cubed bread for dipping.