PROSCIUTTO TOPPED BRIE1 whole firm-ripe Brie cheese (8 oz.), chilled 3 tablespoons finely chopped dried tomatoes packed in oil, drained (reserve oil) 1 ounce thinly sliced prosciutto, slivered Cut cheese in half crosswise. Place a portion, cut side up, in a greased shallow baking dish just slightly larger than cheese. Spread with tomatoes. Cover with remaining cheese, cut side down. Mix prosciutto with 1 tbsp. of the reserved oil from tomatoes and mound over cheese. (At this point, you may cover and refrigerate until next day.) Bake, uncovered, in a 350 degrees F. oven until cheese is melted at edges and warm in center (about 12 minutes). Offer the baked Brie with celery sticks and garlicky French bread slices. Servings: 4 Source: Sunset Cookbook Classics
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