Pesto And Brie Canapes Recipe
Yield: 4 dozenRecipe by luhu.jp
Ingredients:
1/2 cup: Pine nuts, abt 3oz
1/3 cup: Flat-leaf parsley, minced
8: Oil-packed sun-dried,
1 tbsp: Basil, minced
Tomato halves, drained
Fresh ground pepper,
Finely chopped,
1 lbs: Ripe Brie, rind removed
2 small: Garlic clove, (s), minced
At room temp,
1/2 cup: Grated Parmesan cheese,
1: Long baguette,
, abt 2oz
Sliced diagonally,
1/4 cup: Olive oil,
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 1/2 tsp of the pesto, sprinkle with
the pine nuts and serve.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
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 1/2 tsp of the pesto, sprinkle with
the pine nuts and serve.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95
Source from luhu.jp
Tags
Appetizers