Ingredients
1 pkg. (8 oz.) Alouette Baby Brie Cheese, cut in 24 wedges
¼ cup julienne cut sundried tomatoes and herbs in oil, well drained (from 8.5 oz. jar)
2 tsp. chopped fresh rosemary leaves
4 small red potatoes (about 2 inches)
1 tbsp. olive oil
1 tbsp. grated parmesan cheese
Preparation
Heat oven to broil.
Cut small slice off ends of each potato. Cut each potato into 6 slices, about ¼ 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.
