Brie Cheese Sun-Dried Tomato Crostini Appetizer
spread on toasted baguette slices topped with pine nuts and fresh basil

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A baguette makes a great crostini appetizer recipe for parties, it travels well, most everyone loves sun-dried tomatoes, Brie cheese and pine nuts. See more of my Appetizers to serve with fine dining dinners


Brie Cheese Sun-Dried Tomato Crostini Appetizer
a Peggy Bucholz recipe and photograph created for www.finedinings.com


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Prep Time: 20 min   Total Time: 20 min   Servings: 10

Ingredients:

1 baguette bread, sliced 1/4-inch thick

2 sun-dried tomatoes (packed in oil), drained, 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, rolled up and sliced 1/4-inch
2 tablespoons pine nuts, toasted
1 small tomato rose for garnish (optional)

Instruction:

Arrange bread slices on baking sheet and broil one side only until lightly toasted for 2 to 3 minutes; remove and set aside.

In a small bowl combine sun-dried tomatoes, the oil, parmesan cheese, parsley, garlic, salt and pepper. Spread Brie cheese on toasted bread slices, add tomato mixture; top with basil and toasted pine nuts. Serve on a platter; garnish with tomato rose if desired.

wine bottle Wine recommendation: Pinot Gris; Chardonnay


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