GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY
Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F (200°C) degrees.
- Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
- Layer the remaining sheets vertically. Make sure to butter each sheet.
- Place brie in the center of the sheets and top with raspberry preserves.
- Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
- Bake at 400°F (200°C) between 25-30 minutes.
- Serve warm, with bread or crackers.
- Enjoy!
Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
PHYLLO-WRAPPED BRIE WITH SUN-DRIED TOMATOES
My mom and I would always make this together because its fast and easy! Using flaky phyllo dough is a different way to wrap up Brie.-Katie Klee, Noblesville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine butter and oil. Lightly brush one sheet of phyllo dough with some of the butter mixture; place another sheet of phyllo on top and brush with butter mixture. Repeat twice., Cut layered phyllo into a 9-in. square; discard trimmings. Spread chopped tomatoes in the center of the square. Place Brie over tomatoes. , Brush corners of phyllo with 1 teaspoon butter mixture. Fold pastry over the cheese and pinch edges to seal. Place seam side down on a greased baking sheet. Brush with remaining butter mixture. , Bake at 350° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving with crackers.
Nutrition Facts : Calories 167 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 246mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
SUN-DRIED TOMATO PESTO ON BRIE
Provided by Elizabeth Baird
Categories appetizer,bake,brunch,cheese,Fall,North American,Party Favourites,tomatoes
Yield 6 servings
Number Of Ingredients 6
Steps:
- In mini food processor, chop sun-dried tomatoes finely. Add basil leaves; whirl until finely chopped. Add olive oil and salt; whirl until blended and smooth; stir in garlic.
- Place Brie on baking sheet. Top with tomato mixture. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours.) Bake in 350°F (180°C) oven for 5 to 10 minutes or until cheese melts slightly.
- (For a pasta sauce, whirl in ½ cup grated Grana Padano or Romano with olive oil.)
SUNDRIED TOMATO PESTO
Steps:
- Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
- Process until the mixture is rough-textured, not completely smooth
SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO
Categories Cheese Appetizer Bake Cocktail Party Vegetarian
Number Of Ingredients 6
Steps:
- Remove toothpicks prior to serving. Garnish with fresh basil leaves.
SUN-DRIED TOMATO PESTO
Make and share this Sun-Dried Tomato Pesto recipe from Food.com.
Provided by TishT
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Everything goes into the food processor.
- Whirl till you have a thick, grainy sauce.
- Store in the refrigerater covered, or serve immediately: 1/4 cup for each serving.
- Pass some additional Parmesan for individual taste.
Nutrition Facts : Calories 476.6, Fat 38.5, SaturatedFat 6.1, Cholesterol 5.5, Sodium 731.9, Carbohydrate 33.6, Fiber 11.5, Sugar 14.1, Protein 11.5
BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES
There are many pesto recipes here use your favorite, store bought or try my Recipe #49909 Also buy or use your favorite recipe for sundried tomatoes on oil or try Recipe #57884 Be sure they are plump and tender and not rubber. I served with my Peppercorn Pepperoni with Cheese Bread
Provided by Rita1652
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place brie on a platter,top with pesto.
- Decorate with tomatoes.
- Serve with crackers or fresh crisp Italian bread.
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