Ingredients for Baby Brie Topped Potato Slices
- 1 (8 ounce) package Alouette Baby Brie
- 12 sundried tomato halves, cut into 1/2-inch strips
- 1 teaspoon fresh rosemary leaves, chopped
- 2 large russet potatoes
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
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How to Make Baby Brie Topped Potato Slices
- Preheat your oven's broiler.
- Wash and scrub 2 large russet potatoes. Cut off small slices from both ends of each potato to create a stable base.
- Cut each potato into 6 slices, approximately 1/2 inch thick.
- Arrange potato slices in a single layer on a broiler pan.
- Brush both sides of the potato slices generously with 1 tablespoon of olive oil.
- Broil 4 inches from the heat for 6-7 minutes, or until well-browned and slightly crispy. Flip the slices.
- Brush the other side of the potato slices with another 1 tablespoon of olive oil. Sprinkle with 1/4 cup grated Parmesan cheese.
- Broil for another 3-4 minutes, or until browned, tender, and cooked through.
- Remove the potato slices from the oven and turn off the broiler.
- Top each potato slice with a 1-ounce wedge of Alouette Baby Brie and 1-2 (1/2 inch) strips of sundried tomato.
- Return the broiler pan to the warm oven (broiler off) for 5 minutes, or until the cheese is melted and softened.
- Remove from the oven, sprinkle with 1 teaspoon of fresh rosemary, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
2g
Fat
17g
Carbs
3g
