Pesto and brie canapes
4 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pine nuts (abt 3oz) |
| 8 | Oil-packed sun-dried | |
| Tomato halves, drained | ||
| Finely chopped | ||
| 2 | smalls | Garlic clove(s), minced |
| ½ | cup | Grated Parmesan cheese |
| (abt 2oz) | ||
| ¼ | cup | Olive oil |
| ⅓ | cup | Flat-leaf parsley, minced |
| 1 | tablespoon | Basil, minced |
| Fresh ground pepper | ||
| 1 | pounds | Ripe Brie, rind removed |
| At room temp | ||
| 1 | Long baguette | |
| Sliced diagonally | ||
| 1/4\" thick (abt 50 slices) | ||
Directions
1. Preheat the oven to 350 F. Spread the pine nuts on a baking sheet and toast for about 8 min, shaking the pan occasionally, until golden. Transfer the nuts to a work surface and coarsely chop them.
2. In a small bowl, combine the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper. In a medium bowl, vigorously beat the Brie. Spread 1 rounded tablespoon of Brie on each baguette slice. Top each with ½ tsp of the pesto, sprinkle with the pine nuts and serve.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
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