Prosciutto-Topped Brie

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  • 8 ounces firm Brie, chilled (round or wedge)
  • 3 tablespoons finely chopped, drained oil-packed sun-dried tomatoes
  • 4 ounces thinly sliced prosciutto, chopped
  • 1 tablespoon oil from tomatoes
  • 2 tablespoons pine nuts


Preheat oven to 350°F.
Cut cheese in half horizontally. Place one half in a greased, shallow baking dish slightly larger than cheese.
Evenly distribute tomatoes over cheese. Place other half of cheese on top, cut-side down.
Mix prosciutto with oil and mound over cheese. Top with pine nuts.
Bake, uncovered, until cheese is hot in center, for about 12-18 minutes.
Serve with crackers or sliced baguette.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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