Baby Brie-Topped Potato Slices

Ingredients

1 package (8 oz.) Alouette Baby Brie Cheese, cut into 24 wedges

1/4 cup julienne-cut sundried tomatoes and herbs in oil, well dr

2 teaspoons chopped fresh rosemary leaves

4 smalls red potatoes (about 2 inches each)

1 tablespoon olive oil

Heat oven to broil.

Cut small slice off ends of each potato. Cut each potato into 6 slices, about ¼ inch thick.

Place on broiler pan. Brush with olive oil.

Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.

Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until browned and tender.

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.

Put back into warm oven (without turning it on) for another 5 minutes allowing cheese to soften.

Remove from oven, sprinkle with rosemary and serve.

A perfect bite sized snack. Creamy brie with the tangy sun-dried tomatoes on a crisp potato slice.

24.0 appetizers

Wednesday, February 17, 2010 - 7:25am