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La Belle Cuisine - More Appetizer Recipes

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Chef Keegan's Brie with Sun-Dried Tomatoes

 

 

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Chef Keegan's Brie with Sun-Dried Tomatoes

1 wheel of Brie cheese
Minced parsley, for color
Sprinkle of freshly grated Parmesan
½ cup sun-dried tomatoes, packed in olive oil
Oil from tomatoes
12 cloves garlic, mashed
2 tablespoons minced fresh basil
3 tablespoons toasted pine nuts, coarsely chopped

Chill Brie well before handling. Remove rind from top and place cheese
on serving platter. Combine parsley, Parmesan, tomatoes, oil, garlic, basil
and pine nuts. Spread on top of Brie. Either serve at once or refrigerate
for later use. For optimum flavor allow Brie to stand 30 to 60 minutes
when removed from fridge. Makes 16 servings.


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