Great appetizer recipe..made this with Puff Pastry, rather than Filo. The 2Tablespoons of butter was too much for it. Could easily back that off to 1, and would still be plenty. Flavors were great IF you are a basil and sun-dried tomatoes fan.
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Amount per serving
- Calories: 205
- Calories from fat: 70%
- Protein: 8.2g
- Fat: 16g
- Saturated fat: 2.4g
- Carbohydrate: 7.8g
- Fiber: 1.1g
- Sodium: 284mg
- Cholesterol: 36mg
- 1/4 cup pine nuts
- 1/4 cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved
- 2 tablespoons melted butter
- 4 sheets (12 by 18 in.) filo dough, thawed if frozen (see notes)
- 1/4 cup chopped fresh basil leaves
- 1 round (8 oz.) firm-ripe brie cheese
- 1. Place nuts in a 9-inch pie pan and bake in a 350° regular or convection oven until golden, 5 to 7 minutes.
- 2. Meanwhile, chop tomatoes. In a small bowl, mix oil and butter.
- 3. Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack.
- 4. Spread chopped tomatoes, basil, and toasted nuts in center of filo stack in a round that matches the size of the cheese. Place cheese on top of tomato mixture. Fold corners of filo stack, one at a time, over cheese and brush lightly with butter mixture. Press filo against cheese to make a smooth package.
- 5. Place wrapped cheese, smooth side up, in 9-inch pie pan. Brush top of filo with remaining butter mixture.
- 6. Bake in a 350° regular or convection oven until filo is golden, 25 to 30 minutes. Cool about 10 minutes.
- 7. With a wide spatula, transfer filo-wrapped brie to a plate. To serve, cut a big X in center or cut off a corner so guests can scoop out cheese mixture.
Note: Notes: Thaw frozen filo dough in the refrigerator for at least 8 hours. You can prepare cheese through step 5 up to 1 day ahead; cover and chill. Serve with thin baguette slices or crackers.
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