| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Main dish, Breads, Cheese, Grill, Nat enq |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Basil leaves, fresh |
| 1/2 |
c |
Pine nuts |
| 3 |
|
Garlic, cloves, minced |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Oil, olive |
| 1/3 |
c |
Cheese, Parmesan, fresh, |
|
|
Grated |
| 8 |
|
Bread, white or whole wheat, |
|
|
Cut in half, crusts removed |
| 3/4 |
lb |
Cheese, Brie, sliced thin, |
|
|
Thick parts of rind trimmed |
|
|
Off |
|
|
Margarine or butter, melted, |
|
|
For brushing on grill rack |
| 1 |
|
Tomato, sliced for garnish |
| 1 |
|
Basil leaves, fresh for |
|
|
Garnish |
INSTRUCTIONS
For pesto sauce, put basil, pine nuts, garlic and salt in a blender or food
processor fitted with steel blade. process until pureed. With the machine
running, pour oil in a slow, steady stream. Process until sauce is smooth.
spoon sauce into a bowl. Add parmesan cheese. Mix well. Cover and
refrigerate.
Cover bread with slices of Brie cheese. Spread top of cheese with a thin
layer of pesto sauce.
Prepare grill. When coals are hot, place bread on grill rack, brushed with
margarine, about 4 to 6 inches from heat source. Cover. Grill for 1 to 2
minutes. Bread will be toasted on bottom and cheese will be soft and
runny. Place two pieces of toast on each plate. Garnish with tomato slices
and basil leaves, if desired. Serve hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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