BRIE & SUN DRIED TOMATOES
2 lb Brie
- 5 T minced fresh parsley
- 5 T freshly grated Parmesan cheese
- 10 sun-dried tomatoes in oil, chopped
- 2½ T oil from tomatoes
- 5 cloves garlic, mashed
- 2 T fresh basil, minced
- 3 T pine nuts, coarsely chopped
Chill Brie well before handling.
Remove rind from top and place cheese on serving platter
Combine parsley, Parmesan cheese, tomatoes, oil, garlic, basil and pine nuts.
Spread on top of cheese.
Serve at once or refrigerate for later use.
For better flavor, allow Brie to stand 30 to 60 minutes after being removed from refrigerator.
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