Warm creamy brie with tangy sun-dried tomatoes and a crisp potato makes for a wonderful appetizer!
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.
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|Serving Size: 1 Serving (35g)|
|Recipe Makes: 24|
|Calories from Fat: 19 (42%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 5.5mg||2 %|
|Sodium 50.2mg||2 %|
|Potassium 157mg||4 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.3g|
|Protein 1.8g||3 %|
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Calories per serving: 45
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