Sundried Tomato, Pesto And Brie In Phyllo

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 6 ingredients. The key ingredients include: Melt butter over med. heat, add garlic clove (smashed.) Cube brie. Slice sun dried tomatoes. Cut phyllo into 6 inch wide pieces. Brush each thin piece with butter. Fold twice. Fit each rectangle into mini muffin pan. Place 1/2 tsp pesto, 2 pieces cubed brie, 1 sundried tomato in center of pastry. Pull together to form sachet, and more.

Yes, Sundried Tomato, Pesto And Brie In Phyllo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.