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Brie
Cheese & Sun Dried Tomato Crostini Appetizer
recipe and photograph created by
www.finedinings.com
all rights reserved - copyrighted
Makes 10 to 12 Appetizers
1 baguette bread, sliced 1/4-inch thick
2 tablespoons pine nuts
2 sun dried tomatoes packed in oil, drained and finely chopped
1 tablespoon sun dried tomato 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; remove
from heat; set aside. They can be prepared one day ahead; covered at
room temperature.
In small bowl combine sun dried tomatoes, oil, parmesan cheese, parsley,
garlic, salt and pepper. Spread brie cheese on crostini bread
slices; add sun dried tomato mixture; top with basil and toasted pine
nuts. Serve on platter; garnish with
tomato rose if
desired.
Wine recommendation: Chardonnay; Pinot Noir
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