Brie With Roasted Peppers and Basil

I made this brie as an appetizer at a dinner party I was having and thought it was wonderful! The only modification I made was to used jarred roasted red peppers and they worked beautifully. I refrigerated the cheese before serving as indicated in the directions, however, I actually preferred it when it sat out for a bit when I was serving it and it became softer. I served it with French bread, pita chips, and crackers. I think it went best with the bread, as posted. My only critique is that after cutting the cheese with a cheese knife, the layers tended to fall apart rather than stay neatly together on the bread slice. With that aside, I found the dish easy to make and delicious and I would definitely make it again. Thanks!