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Brie and Sundried Tomato Pinwheels
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Pairs great with Sauvignon Blanc or Pinot Noir. Also Zinfandel. Try the differences yourself.
1 recipe of Tomato Pesto Dip, or 1 jar sun-dried tomatoes in oil
Make the Tomato Pesto Dip and set aside to cool down. Spread the Brie over tortillas and then spread with the sun dried tomatoes. If using the jarred variety, snip the tomatoes into smaller pieces. Tightly roll each tortilla. Refrigerate at least 30 minutes to make slicing easier. Using a serrated bread or cheese knive, slice slightly at an angle about 1/2 inch thick. Arrange on a beautiful platter. Graze!
Recipe created 2005-08-18.