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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found this recipe on the back of a can of Lindsay olives. Haven't tried it yet, but sounds good! Ingredients:
1 refrigerated 9 inch pie shell, at room temp |
2 tablespoons dijon mustard |
8 ounces brie cheese, rind removed, cut into 1/2-inch pieces |
3 plum tomatoes, seeded and thinly sliced |
2/3 cup black pitted ripe olives, drained and halved |
3 tablespoons thinly sliced green onions, with tops |
3/4 teaspoon dried oregano |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees.
2. Place crust on lightly floured baking or cookie sheet.
3. Fold in edges of crust 1/2 , pressing down to form a rim.
4. Spread mustard over inside of crust; top with 1/2 of the Brie cheese.
5. Top with tomatoes, green onions, and olives.
6. Top with remaining Brie cheese, oregano, and parmesan cheese.
7. Bake for 18-20 minute or until crust is golden brown and crisp.
8. Let stand 10 minute before serving.
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