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Sun dried tomatoes & Brie:

From www.purelydairy.org

Serves 6

Ingredients:

1/4 cup melted butter
3 tbsp olive oil
2 pkg Brie cheese (125g each)
1 pkg Phyllo dough
1 cup of Sun dried tomatoes (oil-packed or rehydrated and drained) finely sliced
2/3 cup Leeks finely chopped, blanched and cooled
2 tbsp oregano and basil
Salt and pepper to taste

Preheat oven to 375*

Stir together melted butter and oil; brush on 3 sheets of dough. Place another sheet on top of each sheet, brush with more butter/oil mixture, and repeat, making 3 stacks of 3 sheets each. Cut each stack in half to make 6 pieces and line 6 muffin cups.

In a bowl, combine leek, sun-dried tomatoes, herbs, salt and pepper. Divide mixture evenly among phyllo cups. Top each cup with Brie. Close bundles by pinching dough at top, using a little melted butter to make dough stick.

Brush tops with butter/oil  before baking. Bake in oven until lightly brown (about 15 minutes)

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