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Who doesn't like an hors d'oeuvre that looks and tastes
great!
This brie cheese sun dried tomato crostini appetizer has it all and is so easy to make!
All the flavors blend so well together for a
special mouth watering treat. Serve with wine just
before
a Dinner
Party or
how about putting them on a pretty plate
and serving them on your deck or patio,
or simply invite someone over for an afternoon treat with a
great bottle of wine.
Brie
Cheese & Sun Dried Tomato Crostini Appetizer
a Peggy
Bucholz recipe and photograph created for www.finedinings.com
Makes 10 to 12
1 baguette bread, sliced 1/4-inch thick
2 tablespoons pine nuts
2 sun dried tomatoes (packed in oil), finely chopped, drain
reserving 1 tablespoon oil
2 tablespoons Parmesan cheese, coarsely grated
1 tablespoon fresh parsley, chopped finely
1 small garlic clove, minced
Salt and pepper, to taste
1/3 cup Brie cheese, (I use Alouette Creme style)
1 tablespoon fresh Basil, sliced 1/4-inch
1 small
tomato rose for garnish (optional)
On baking sheet broil one side of bread slices 2 to 3 minutes; remove from baking
sheet; set aside. Place pine nuts on same baking sheet; broil 2 to 3 minutes
until nicely toasted; remove
from heat; set aside.
Can be prepared one day ahead; covered at
room temperature.
In a small bowl combine tomatoes, oil, parmesan, parsley,
garlic, salt and pepper. Spread Brie cheese on crostini bread slices, add
sun dried tomato mixture; top with sliced basil and toasted pine
nuts. Serve on a platter; garnish with
tomato rose if
desired.
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Wine
recommendation: Pinot Gris; Chardonnay |
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