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Choose a wedge of ripe Brie that's soft in the center for these garlic-spiked bites from Word of Mouth in New York City. You can toast the bread slices for a crisper base.Plus: Ultimate Holiday Guide Fast Hors d'Oeuvres

Food & Wine
December 1995

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Recipe Summary

Yield:
makes about 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the pine nuts on a baking sheet and toast for about 8 minutes, shaking the pan occasionally, until golden. Transfer the nuts to a work surface and coarsely chop them.

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  • In a small bowl, combine the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper. In a medium bowl, vigorously beat the Brie. Spread 1 rounded teaspoon of Brie on each baguette slice. Top each with 1/2 teaspoon of the pesto, sprinkle with the pine nuts and serve.

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