1 long baguette, cut into 50 thin slices
16 sun-dried tomatoes, chopped
2 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh basil
500g Brie cheese at room temperature
1/2 cup toasted and chopped hazelnuts
Paprika to taste
1 long baguette, cut into 50 thin slices
16 sun-dried tomatoes, chopped
2 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1/4 cup olive oil
1/3 cup chopped fresh parsley
1 tablespoon chopped fresh basil
500g Brie cheese at room temperature
1/2 cup toasted and chopped hazelnuts
Paprika to taste
Preheat the oven to 350°F (moderate)
Lay out the baguette slices on a baking sheet and bake until lightly golden
Reserve the slices
In a small bowl, mix together the sun-dried tomatoes, garlic, Parmesan cheese, olive oil, parsley, basil, and paprika
Remove the rind from the Brie cheese and discard it
Place the Brie cheese in a bowl and beat vigorously until it forms a paste
Spread 1 tablespoon of Brie on each toasted baguette slice and top with 1/2 tablespoon of the tomato-herb mixture
Dust with hazelnuts and arrange on a serving platter
Serve
Calories per serving: 64
