[Update my dinner status], I'm making this tonight.
5 chefs marked this as Favorite
Servings: 24 Servings
Total Time (median): 0 : 35 Active Time: 0 : 25
US/Metric: [convert to metric]
Ingredients
- 1 pkg. (8 oz.) Alouette Baby Brie Cheese cut in 24 wedges
- 1 ¼ cup julienne cut sundried tomatoes and herbs in well drained (from 8.5 oz. jar)
- 2 tsp. chopped fresh rosemary leaves
- 4 small red potatoes (about 2 inches)
- 1 tbsp. olive oil
- 1 tbsp. grated parmesan cheese
Preparation
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.
