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"Italian" Brie

A Fern Fitzgerald Recipe
Ingredients
  Brie 2 Pound
  Parsley 5 Tablespoon, minced
  Parmesan cheese 5 Tablespoon, grated
  Sun dried tomatoes packed in oil 12 , minced
  Garlic 10 Clove (50 gm), peeled
  Oil 2 1⁄2 Tablespoon, from sun dried tomatoes
  Fresh basil leaves 2 Tablespoon, minced
  Toasted pine nuts 3 Tablespoon, coarsely chopped
Directions

1. Chill Brie before handling. Carefully cut off the rind on the top of the Brie
2. Put cheese on your serving platter. In a bowl, combine parsley, parmesan, sun-dried tomatoes, oil, garlic, basil, and nuts
3. Spread on top of Brie, evenly
4. Serve at once, or refrigerate for later use.

Bring to room temperature 45 minutes before serving. Serve with slices of toasted baguette.

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Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet, Party, Quick

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Your rating: None
4.1
Average: 4.1 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4278 Calories from Fat 3081

% Daily Value*

Total Fat 352 g542.2%

Saturated Fat 177.5 g887.4%

Trans Fat 0 g

Cholesterol 958.3 mg319.4%

Sodium 7023.2 mg292.6%

Total Carbohydrates 56 g18.5%

Dietary Fiber 9.9 g39.6%

Sugars 20.2 g

Protein 232 g463.6%

Vitamin A 271.8% Vitamin C 201.9%

Calcium 281.1% Iron 78.3%

*Based on a 2000 Calorie diet

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"Italian" Brie Recipe