Brie and Sun-dried Tomato Bundles
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 40 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Metro |
Recipe ingredients
- 1/4 cup (60 mL) melted butter
- 3 Tbsp. (45 mL) olive oil
- 9 sheets phyllo dough
- 2/3 cup (160 mL) leeks (white part only), finely sliced, blanched and cooled
- 1 cup (250 mL) sun-dried tomatoes (oil-packed or re-hydrated and drained), finely sliced
- 2 Tbsp. (30 mL) chopped fresh oregano or basil
- Salt and freshly ground pepper to taste
- 2/3 lb (300 g) Canadian Brie, cut into 12 thick slices
Preparation
Preheat oven to 375°F/190°C.
Stir together melted butter and olive oil; brush on 3 sheets of phyllo dough. Place another phyllo sheet on top of each sheet, brush with more butter/oil mixture, and repeat, making 3 stacks of 3 sheets each. Cut each stack in half to make 6 pieces. Line 6 muffin cups with phyllo.
In a bowl, combine leeks, sun-dried tomatoes, herbs, salt and pepper. Divide mixture evenly among phyllo cups. Top each cup with 2 slices of cheese. Close bundles by pinching dough together near top, using a little butter/oil mixture if necessary to make dough stick. For a shiny, golden finish, brush tops lightly with butter/oil mixture before baking.
Bake for 15 to 20 minutes.
Serve on a bed of snow-pea or alfalfa sprouts, or on a mesclun mix.
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Recipe from Dairy Farmers of Canada |
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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