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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

  1. 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.
  2. Preheat oven to 350°F.
  3. 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