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Baby Brie Topped Potato Slices

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Ingredients

Adjust Servings:
1 (8 ounce) package alouette baby brie cheese, cut in 24 wedges
1/4 cup julienne-cut sundried 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

Nutritional information

115.8
Calories
59 g
Calories From Fat
6.6 g
Total Fat
3.5 g
Saturated Fat
19.3 mg
Cholesterol
128.7 mg
Sodium
9.1 g
Carbs
1 g
Dietary Fiber
0.7 g
Sugars
5.2 g
Protein
77g
Serving Size

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Baby Brie Topped Potato Slices

Features:
    Cuisine:

    WHAT a F-A-N-T-A-S-T-I-C tantalising photo this is to me!
    I will DEFINATELY make this recipe!
    Have a party towards end of March, TRUE!
    This will be ABSOLUTELY PERFECT to do!
    THANKS!

    • 45 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Baby Brie Topped Potato Slices, This recipe is perfect as a snack or impressive as an appetizer at your next party! The crisp potato slices and creamy baby brie are perfect with the tang of sundried tomatoes!, WHAT a F-A-N-T-A-S-T-I-C tantalising photo this is to me! I will DEFINATELY make this recipe! Have a party towards end of March, TRUE! This will be ABSOLUTELY PERFECT to do! THANKS!


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    Steps

    1
    Done

    Heat Oven to Broil.

    2
    Done

    Cut Small Slice Off Ends of Each Potato. Cut Each Potato Into 6 Slices, About Inch Thick.

    3
    Done

    Place on Broiler Pan. Brush With Olive Oil.

    4
    Done

    Broil 4 Inches from Heat 6 to 7 Minutes or Until Well Browned; Turn.

    5
    Done

    Brush With Olive Oil and Sprinkle With Parmesan Cheese. Broil 3 to 4 Minutes or Until Browned and Tender.

    6
    Done

    Remove from Oven and Turn Oven Off. Top Each Slice With a Wedge of Alouette Baby Brie and 1 or 2 Strips of Sundried Tomato.

    7
    Done

    Put Back Into Warm Oven (without Turning It On) For Another 5 Minutes Allowing Cheese to Soften.

    8
    Done

    Remove from Oven, Sprinkle With Rosemary and Serve.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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