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Ingredientes
- 1 (8 ounce) package alouette baby brie cheese, cut in 24 wedges
- 1/4 cup julienne-cut sun dried tomatoes with herbs, in oil and well drained (from 8.5 oz. jar)
- 2 teaspoons fresh rosemary leaves, chopped
- 4 small red potatoes (about 2 inches)
- 1 tablespoon olive oil
- 1 tablespoon grated parmesan cheese
Direcciones
- Heat oven to broil.
- Cut small slice off ends of each potato. Cut each potato into 6 slices, about 1/4 inch thick.
- Place on broiler pan. Brush with olive oil.
- Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
- Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until browned and tender.
- Remove from oven and turn oven off. Top each slice with a wedge of Alouette Baby Brie and 1 or 2 strips of sun dried tomato.
- Put back into warm oven (without turning it on) for another 5 minutes allowing cheese to soften.
- Remove from oven, sprinkle with rosemary and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 12 servings | |
| Calories 52 | |
| Calories from Fat 12 | 23% |
| Total Fat 1.35g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 260mg | 7% |
| Total Carbs 9.16g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.57g | 0% |
| Protein 1.24g | 2% |
