2 (8 oz) packages Brie cheese

2 tsp fresh garlic, minced

1 tsp fresh thyme leaves, stripped from strips

1 cup sun dried tomatoes packed in oil, drained well and chopped

1/2 tsp fresh cracked black pepper

French bread crostini or crackers

 

Remove the rind from the Brie.  Cut the Brie into chunks.  Drain the sun dried tomatoes well, and chop into bite sized or small pieces.  Combine the minced garlic, fresh thyme leaves, and sun dried tomatoes. Add in cracked black pepper.    Stir to combine. Layer cheese, then topping in an oven proof casserole or black iron skillet.  Bake for about 20 – 25 minutes.  I gave it a stir about halfway through.   The Brie will get all bubbly and melted, and slightly toasted on top.  Serve hot with French bread crostini or crackers.