Striped tomato brie

Yield: 1 Servings

Measure Ingredient
1 \N Round ripe brie (8oz)
¼ cup Butter, softened
⅓ cup Chopped sundried tomatoes
\N \N Marinated in oil
2 tablespoons Chopped fresh basil
1 tablespoon Minced shallots
¼ cup Coarsely chopped walnuts
\N \N Toasted

Chill cheese, still in packaging, in freezer until firm but not frozen, about 1 hour. With a sharp knife, halve cheese horizontally, remove wrapping; set aside. Beat butter until creamy. Add tomatoes, basil and shallots. Add coarsely chopped walnuts. Spread tomato mixture evenly over cut side of one cheese half. Cover with other half, cut side down; press gently.Roll cheese on its side in finely chopped walnuts to coat tomato layer. Cover and chill until firm.

Serve cut into thin wedges. Accompany with crackers and baguette slices. Note: assembled brie can be wrapped and frozen for up to 1 week.

Similar recipes