BRIE WITH SUN DRIED TOMATOES |
||||
Elegant, tasty and simple to make, serve with slices of crusty baguette | ||||
| 1 lb | Round of brie cheese, (preferably "Dutch") | 550 g | ||
| 3/4 cup | Sundried tomatoes – packed in olive oil | 375 mL | ||
| 1/2 cup | Fresh parsley - finely chopped | 125 mL | ||
| 2 | Medium cloves of garlic | 2 | ||
| 2 tbsp | Fresh chopped basil | 25 mL | ||
| 1 tsp | Worcestershire sauce | 5 mL | ||
| 2 tsp | Fresh lemon juice | 10 mL | ||
| Fresh ground pepper | ||||
| dash | Sea salt | dash | ||
| 1 | Baguette | 1 | ||
Put the above ingredients into a food processor and chop…don't turn it into mush! Spread over top of brie with a fork…don't pack it down. Preheat oven to 300° - place on a ceramic dish and heat for 15-20 min. Let sit for 5 min before cutting. 
|
||||