Brie and Sun-dried Tomato Bundles
This is the Brie and Sun-dried Tomato Bundles recipe.
- Prep: 20 min
- Cooking: 15 min - 20 min
Ingredients
- 1/4 cup (60 mL) melted butter
- 3 tbsp (45 mL) olive oil
- 9 sheets phyllo dough
- 2/3 cup (160 mL) leek (white part only) finely sliced, blanched and cooled
- 1 cup (250 mL) sun-dried tomatoes (oil-packed) rehydrated and drained, and finely sliced
- 2 tbsp (30 mL) chopped fresh oregano or fresh basil (or a combination)
- Salt and freshly ground pepper to taste
- 10 oz (300 g) Canadian Brie cheese cut into 12 thick slices
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven to 375 °F (190 °C).
In a small bowl, stir together melted butter (still hot) and olive oil. Brush on 3 sheets of phyllo dough. Place another phyllo 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 2 slices of Canadian Brie. Close bundles by pinching dough at top, using a little melted butter if necessary to make dough stick.
For a shiny, golden finish, brush tops lightly with butter/oil mixture. Bake for 15 to 20 minutes.
Serve on a bed of snow-pea or alfalfa sprouts, or on a mesclun mix.
Tips
Freeze unbaked bundles in muffin pan. Once frozen, remove from pan and place in a freezer bag. To bake, return frozen bundles to muffin pan to preserve their shape (add an extra 5 to 7 minutes to baking time).
Bundles can be pre-baked for about 10 minutes, then reheated before serving.
Nutritional information
Per serving| Energy: | 430 Calories |
| Protein: | 14 g |
| Carbohydrate: | 21 g |
| Fat: | 33 g |
| Fibre: | 2.1 g |
| Sodium: | 533 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 9 % / 114 mg |
| Vitamin B12: | 35 % |
| Riboflavin: | 34 % |
| Selenium: | 27 % |
| Vitamin C: | 23 % |
