1/2 cup chopped fresh basil
10 oil packed sun-dried tomatoes, drain but save oil
2 garlic cloves
1/4 teaspoon black pepper
1 teaspoon lemon juice
8 ounces brie, wedge

Freeze brie for 20 minutes. In processor combine basil, tomatoes, garlic, pepper and lemon juice until paste forms. Add oil from tomatoes if too dry. It should be spreadable, but not too thin. Remove Brie from freezer and cut in 1/2 horizontally.  Spread bottom 1/2 with tomato mixture top with remaining cheese slice. Press together firmly. Put in refrigerator. Bring to room temperature before serving on Triscuits.