In mini food processor, chop sun-dried tomatoes finely. Add basil leaves; whirl until finely chopped. Add olive oil and salt; whirl until blended and smooth; stir in garlic.
Place Brie on baking sheet. Top with tomato mixture. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours.) Bake in 350°F (180°C) oven for 5 to 10 minutes or until cheese melts slightly.
(For a pasta sauce, whirl in ½ cup grated Grana Padano or Romano with olive oil.)