BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
April 5 2011
1/4 cup pine nuts
1/4 cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved
2 tablespoons melted butter
4 sheets (12 by 18 in.) filo dough, thawed if frozen (see notes)
1/4 cup chopped fresh basil leaves
1 round (8 oz.) firm-ripe brie cheese
Place nuts in a 9-inch pie pan and bake in a 350 degree regular or 325 degree convection oven until golden, 5 to 7 minutes.
Meanwhile, chop tomatoes. In a small bowl, mix oil and butter.
Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack.
Spread chopped tomatoes, basil, and toasted nuts in center of filo stack in a round that matches the size of the cheese. Place cheese on top of tomato mixture. Fold corners of filo stack, one at a time, over cheese and brush lightly with butter mixture. Press filo against cheese to make a smooth package.
Place wrapped cheese, smooth side up, in 9-inch pie pan. Brush top of filo with remaining butter mixture.
Bake in a 350 degree regular or 325 degree convection oven until filo is golden, 25 to 30 minutes. Cool about 10 minutes.
With a wide spatula, transfer filo-wrapped brie to a plate. To serve, cut a big X in center or cut off a corner so guests can scoop out cheese mixture.
Notes: Thaw frozen filo dough in the refrigerator for at least 8 hours. You can prepare cheese through step 5 up to 1 day ahead; cover and chill. Serve with thin baguette slices or crackers.