PROSCIUTTO TOPPED BRIE

1 whole firm-ripe Brie cheese (8 oz.), chilled
3 tablespoons finely chopped dried tomatoes packed in oil, drained (reserve oil)
1 ounce thinly sliced prosciutto, slivered

Cut cheese in half crosswise. Place a portion, cut side up, in a greased shallow baking dish just slightly larger than cheese. Spread with tomatoes. Cover with remaining cheese, cut side down.

Mix prosciutto with 1 tbsp. of the reserved oil from tomatoes and mound over cheese. (At this point, you may cover and refrigerate until next day.)

Bake, uncovered, in a 350 degrees F. oven until cheese is melted at edges and warm in center (about 12 minutes).

Offer the baked Brie with celery sticks and garlicky French bread slices.

Servings: 4
Source: Sunset Cookbook Classics