Baby Brie-Topped Potato Slices

Baby Brie-Topped Potato Slices


  • 1 package (8 oz.) Alouette Baby Brie Cheese, cut into 24 wedges
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 tablespoon olive oil
  • 1 tablespoon grated parmesan cheese
  • 4 smalls red potatoes (about 2 inches each)
  • 1/4 cup julienne-cut sundried tomatoes and herbs in oil, well dr


  1. Heat oven to broil.
  2. Cut small slice off ends of each potato. Cut each potato into 6 slices, about ΒΌ inch thick.
  3. Place on broiler pan. Brush with olive oil.
  4. Broil 4 inches from heat 6 to 7 minutes or until well browned; turn.
  5. Brush with olive oil and sprinkle with Parmesan cheese. Broil 3 to 4 minutes or until browned and tender.
  6. 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. Put back into warm oven (without turning it on) for another 5 minutes allowing cheese to soften.
  8. Remove from oven, sprinkle with rosemary and serve.

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