La Belle Cuisine - More Appetizer Recipes
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Chef Keegan's Brie with Sun-Dried Tomatoes
"Cooking is at once one of the simplest and most
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but to cook well one must love and respect food."
~ Craig Claiborne
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Friday, November 10, 2006
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Vine Ripe
Emily James
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Chef Keegan's Brie with Sun-Dried Tomatoes
1 wheel of Brie cheese
Minced parsley, for color
Sprinkle of freshly grated Parmesan
½ cup sun-dried tomatoes, packed in olive oil
Oil from tomatoes
12 cloves garlic, mashed
2 tablespoons minced fresh basil
3 tablespoons toasted pine nuts, coarsely chopped
Chill Brie well before handling. Remove rind from top and place
cheese on serving platter. Combine parsley, Parmesan, tomatoes, oil, garlic, basil and
pine nuts. Spread on top of Brie. Either serve at once or refrigerate for later use. For
optimum flavor allow Brie to stand 30 to 60 minutes when removed from fridge. Makes 16
servings.
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