Baby Brie Topped Potato Slices
1 (8 ounce) package alouette baby brie cheese, cut in 24 wedges
1/4 cup julienne-cut sun dried tomatoes with herbs, in oil and well drained
(from 8.5 oz. jar)
2 teaspoons fresh rosemary leaves, chopped
4 small red potatoes (about 2 inches)
1 tablespoon olive oil
1 tablespoon grated parmesan cheese
Heat oven to broil.
Cut small slice off ends of each potato. Cut each potato into 6 slices, about 1/4
inch thick.
Place on broiler pan. Brush with olive oil.
Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or
until browned and tender.
Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby
Brie and 1 or 2 strips of sun dried tomato.
Put back into warm oven (without turning it on) for another 5 minutes allowing
cheese to soften.
Remove from oven, sprinkle with rosemary and serve.
SERVES 12
1 (8 ounce) package alouette baby brie cheese, cut in 24 wedges
1/4 cup julienne-cut sun dried tomatoes with herbs, in oil and well drained
(from 8.5 oz. jar)
2 teaspoons fresh rosemary leaves, chopped
4 small red potatoes (about 2 inches)
1 tablespoon olive oil
1 tablespoon grated parmesan cheese
Heat oven to broil.
Cut small slice off ends of each potato. Cut each potato into 6 slices, about 1/4
inch thick.
Place on broiler pan. Brush with olive oil.
Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or
until browned and tender.
Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby
Brie and 1 or 2 strips of sun dried tomato.
Put back into warm oven (without turning it on) for another 5 minutes allowing
cheese to soften.
Remove from oven, sprinkle with rosemary and serve.
SERVES 12
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