Alouette Baby Brie Topped Potato Slices

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24 Servings
brie French American
brie alouette cheese appetizer snack potato party snack French American

1 pkg. (8 oz.) Alouette Baby e Cheese cut in 24 wedges
1 1 cup julienne cut sundried atoes and herbs in well drained (from 8.5 oz. jar)
2 tsp. chopped fresh emary leaves
4 small red atoes (about 2 inches)
1 tbsp. ve oil
1 tbsp. grated mesan cheese

Heat oven to broil. Cut small slice off ends of each potato. Cut each potato into 6 slices, about 1 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 sundried 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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