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Brie and Sun-dried Tomato Bundles https://www.metro.ca/userfiles/image/recipes/baluchons-brie-tomates-sechees-4347.jpg PT30M PT20M PT50M
Preheat oven to 375°F (190°C).In a small bowl, stir together melted butter (still hot) 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 and line 6 muffin cups.In a bowl, combine leek, sun-dried tomatoes, herbs, salt and pepper. Divide mixture evenly among phyllo cups.Top each cup with 2 slices of Canadian Brie. Close bundles by pinching dough at top, using a little melted butter if necessary to make dough stick.For a shiny, golden finish, brush tops lightly with butter/oil mixture. Bake for 15 to 20 minutes.Serve on a bed of snow peas or alfalfa sprouts, or on a mesclun mix.
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1/4 cup (60 mL) melted butter,hot 3 Tbsp. (45 mL) extra virgin olive oil 9 sheets phyllo dough 2/3 cup (170 mL) leek (white part only), finely sliced, blanched and cooled 1 cup (250 mL) sun-dried tomatoes (oil-packed or rehydrated and drained), finely sliced 2 Tbsp. (30 mL) chopped fresh oregano or basil (or a combination) Salt and freshly ground pepper, to taste 2/3 lb (310 g) canadian brie, cut into 12 thick slices
Brie and Sun-dried Tomato Bundles

Brie and Sun-dried Tomato Bundles

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6
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

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Ingredients

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  • 1/4 cup
    (60 mL)
    melted butter,hot
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    227 g SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    500 ml SELECTED VARIETIES


  • 9
    sheets phyllo dough
  • 2/3 cup
    (170 mL)
    leek (white part only), finely sliced, blanched and cooled
  • 1 cup
    (250 mL)
    sun-dried tomatoes (oil-packed or rehydrated and drained), finely sliced
  • 2 Tbsp.
    (30 mL)
    chopped fresh oregano or basil (or a combination)

  • Salt and freshly ground pepper, to taste
  • 2/3 lb
    (310 g)
    canadian brie, cut into 12 thick slices
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Preparation

Preheat oven to 375°F (190°C).

In a small bowl, stir together melted butter (still hot) 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 and line 6 muffin cups.

In a bowl, combine leek, sun-dried tomatoes, herbs, salt and pepper. Divide mixture evenly among phyllo cups.

Top each cup with 2 slices of Canadian Brie. Close bundles by pinching dough at top, using a little melted butter if necessary to make dough stick.

For a shiny, golden finish, brush tops lightly with butter/oil mixture. Bake for 15 to 20 minutes.

Serve on a bed of snow peas or alfalfa sprouts, or on a mesclun mix.

Source : Dairy Farmers of Canada

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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