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BRIE WITH DRIED TOMATOES AND BASIL
This version of baked brie is topped with a savoury layer of dried tomatoes, basil and pine nuts, then wrapped in a layer of phyllo pastry. Break into the phyllo package once it’s crisp and golden and spread the melted cheese on baguette slices.
Yield: Serves 8.
July 02, 2019
BRIE WITH DRIED TOMATOES AND BASIL
Ingredients
- 2 sheets phyllo pastry
- 3 tbsp salted butter, melted
- 1/4 cup pine nuts or slivered almonds, lightly toasted
- 1/4 cup oil-packed dried tomatoes, drained, patted dry and chopped
- 1/4 cup chopped fresh basil
- 1 round (8 oz/250 g) brie cheese
Directions
- Cut phyllo sheets in half crosswise to form four rectangles, each measuring about 9x12 inches. Brush one rectangle with some of the melted butter. Lay a second rectangle crosswise over first sheet. Brush with melted butter. Repeat layering procedure with remaining phyllo and melted butter, laying remaining two rectangles on opposite diagonals to form a circle. Layer pine nuts, tomatoes and basil in centre of phyllo. Place brie on top. Fold corners of phyllo, one at a time, over brie to completely enclose brie. Brush with melted butter. Place wrapped brie, seam side down, in a small pie pan or quiche pan. Brush with melted butter. May be prepared to this point and refrigerated for up to 24 hours.
- Preheat oven to 350°F.
- Remove from refrigerator and let stand for 20 - 30 minutes. Bake until phyllo is golden, about 25 - 30 minutes. Let stand for 10 minutes before serving. Serve with baguette slices.
Nutritional analysis per servings:
190 calories, 16.2 g fat, 7.7 g protein, 4.2 g carbohydrate, 0.5 g fibre, 258 mg sodium