BRIE WITH SUN DRIED TOMATOES |
Elegant, tasty and simple to make, serve with slices of crusty baguette
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| 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.
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