Baked Brie with Sun-Dried Tomatoes and Pine Nuts
Brie with crackers is good; slightly melted Brie accented with sun-dried tomatoes and the soft crunch of pine nuts is even better. This tried-and-true appetizer never goes out of style. Serve with low-carb crackers or toasted low carb bread slices.
1 round (8 ounces) Brie cheese
1 tablespoon finely chopped sun-dried tomatoes in oil
1 tablespoon chopped fresh parsley
1 tablespoon pine nuts
1. Heat oven to 450°F. With a sharp knife, trim white rind off top of cheese. Place cheese in a pie plate. Mix sun-dried tomatoes and parsley. Spread evenly over surface of cheese. Sprinkle with pine nuts.
2. Bake 10 minutes until heated through.
Prep time: 5 minutes
Bake/Cook time: 10 minutes
Carbohydrates: 0.5 grams
Net Carbs: 0.5 grams
Protein: 8 grams
Fat: 11.5 grams