Sun-dried Tomato and Brie Toasts
Amy
ingredients
- 1 10 oz. wedge chilled Brie
- 1 7.5 oz. jar sun-dried tomatoes (packed in oil),drained
- 1 French bread baguette
- 1/3 C olive oil
- 2 large garlic cloves, minced
- 1/3 C pine nuts
- 3 tbsps. fresh chopped basil
directions
- 1
Cut all rind off cheese. Place tomatoes in food processor. Using on/off turns, puree tomatoes until almost smooth. Transfer to small bowl. Cut baguette diagonally into 3/4 inch thick slices. (Can be made 1 day ahead. Cover;refrigerate cheese and tomato puree separately. Store bread in sealable plastic bag at room temp.)
- 2
Preheat oven to 325 degrees. Combine oil and garlic in small bowl. Place bread slices on baking sheet. Lightly brush bread with garlic-oil mixture.Bake until bread is warmed through, about 5 mins. Remove from oven;maintain temp.
- 3
Spread 1 tsp. tomato puree evenly over top of each bread slice. Using sharp knife, cut Brie into 1/8 inch thick slices. Top toasts with cheese. Bake 2 mins. Remove from oven and sprinkle with pine nuts. Bake until cheese melts, about 5 mins. longer. Transfer toasts to platter; sprinkle with basil and serve.
Source: Amy
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews