Ingredients:
6 sheets phyllo dough, 12 x 18 inch ( the key to this recipe and any other phyllo dough recipe is to keep the thawed phyllo sheets covered)
1/4 cup pine nuts
1/4 cup sun-dried tomatoes packed in oil, drained and chopped,reserve one tbs oil
2 tablespoons melted butter
1/4 cup chopped fresh basil leaves
2 cloves garlic, minced
8 ounces firm brie cheese, round with rind in tact
Directions:
roast the nuts on a baking sheet in a 350 oven for 5-7 minutes.
mix the oil and the butter.
brush the phyllo sheets individually with butter mixture and stack on top of one another.
spread chopped tomatoes,basil,garlic and toasted nuts in a round that matches that of the cheese.
fold the phyllo dough individually over the cheese and brush lightly with butter.
press the dough against the cheese to form a tight, smooth package.
place the wrapped cheese in a 9 inch pie pan.
brush the top with the butter mixture.
bake in a 350 oven for 25-30 minutes until golden brown.
cool for 10 minutes.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.