This is a light and flavorful appetizer that will delight your tastebuds.
Cut the brie into two equal wedges, then slice them horizontally into two layers and replace in the freezer to keep the cheese very firm, but not frozen. Reserve a couple of mint sprigs for garnish, then discard the stalks from the others and shred the leaves.
Preheat the grill to a medium-high setting. Toast the pitta breads on one side, then place them, untoasted sides up, on to a piece of cooking foil on the rack in the grill pan.
Cover the pitta with the cucumber, taking the slices right over the edge, and sprinkle with the mint. Season lightly with salt and pepper. Use a pair of scissors to snip the sun-dried tomatoes into thin strips, sprinkling them evenly over the breads. Top with the brie, laying the wedges cut sides down, with the rind up.
Drizzle a little oil over the brie and place under the grill for 2-4 minutes, until the rind is browned and the cheese runny. Stir the Greek yogurt and spoon a little on the breads. Garnish with the reserved mint sprigs and serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 543 | ||
Calories from Fat: 281 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.3g | 42 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 100mg | 31 % | |
Sodium 1457mg | 50 % | |
Potassium 1157.8mg | 30 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 34.9g | ||
Protein 28.7g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 543
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