Recipe from: Of Tide & Thyme, Junior League of Annapolis, Inc.
This recipe is great hot or cold.
4 ripe peeled, cored and chopped tomatoes
1 lb brie
1 cup washed, drained and dried fresh basil
3 cloves minced garlic
1 cup olive oil
2 ½ tsp salt
½ tsp pepper
1 ½ lb linguine noodles
Remove rind from brie and cut into small pieces. Cut basil into strips. Combine tomatoes, basil, brie, and garlic with olive oil and salt and pepper. Cover and let sit at room temperature for 2 hours. Cook pasta according to package directions. Drain and put on platter. Cover with sauce and sprinkle with cheese.
Note: When making this dish on the boat, I use store bought Pesto with Basil by Buitoni – the 11 oz size and omit the fresh basil, garlic and oil. I just toss everything together once the pasta is done. The whole family loves this easy dish. You can also toss in shrimp or chicken pieces if you like!