1 C. boiling water

1 package (3 oz.) unsalted sun-dried tomatoes (about 2 C.)

4 C. cayenne pepper sauce

2 green onions, chopped

2 (5-inch) whole Brie cheeses, about 13 oz. each, well chilled

1 3/4 oz. pine nuts, toasted (to toast nuts, bake at 350 degrees for 5 minutes or until golden)

 

3 T. of butter, softened

3/4 C. of fresh parsley

 

Pour boiling water over tomatoes in medium bowl. Let stand for 4 minutes, or until just softened; drain well and pat dry with paper towels. Place tomatoes, pepper sauce and onions in food processor; process until smooth paste forms. Using a large sharp knife split each Brie round in half horizontally. (To cut cheese easily, coat knife with nonstick cooking spray.) Spread tomato mixture over sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently.   Spread butter on edges of rounds; roll in chopped parsley. Refrigerate for 1 hour. Cut into wedges and serve with crackers or French bread. The filled Brie may be served warm. Do not coat with parsley and butter; place in baking dish and bake at 325 degrees for about 10 minutes, or until slightly softened.