Filo-wrapped Brie


  • ¼ cup pine nuts
  • ¼ cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved
  • 2 tablespoons melted butter
  • 4 sheets (12 by 18 in.) filo dough, thawed if frozen (see notes)
  • ¼ cup chopped fresh basil leaves
  • 1 round (8 oz.) firm-ripe brie cheese

1. Place nuts in a 9-inch pie pan and bake in a 350° regular or convection oven until golden, 5 to 7 minutes. 2. Meanwhile, chop tomatoes. In a small bowl, mix oil and butter. 3. Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack. 4. Spread ch...

View full recipe at SpringPad


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