Alouette Baby Brie Topped Potato Slices |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a great recipe for a Summer party or a lovely afternoon snack. The creamy Baby Brie compliments the tang of sun-dried tomatoes! Ingredients:
1 (8 ounce) package alouette baby brie cheese, cut in 24 wedges |
1/4 cup julienne cut sun-dried tomatoes packed in oil with herbs, well drained (from 8.5 oz. jar) |
2 teaspoons chopped fresh rosemary leaves |
4 small red potatoes (about 2 inches) |
1 tablespoon olive oil |
1 tablespoon grated parmesan cheese |
Directions:
1. Heat oven to broil.
2. Cut small slice off ends of each potato. Cut each potato into 6 slices, about 1/4 inch thick.
3. Place on broiler pan. Brush with olive oil.
4. Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
5. Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until browned and tender.
6. Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby Brie and 1 or 2 strips of sundried tomato.
7. Put back into warm oven (without turning it on) for another 5 minutes allowing cheese to soften.
8. Remove from oven, sprinkle with rosemary and serve.
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