4 inch round of Brie or Camembert<\/p>\n
Tomato Bruschetta Topping:
\n1 C. seeded and finely chopped ripe tomato
\n1 small minced garlic clove
\n1\/2 tsp. olive oil
\n1\/4 tsp. dried basil
\npinch of ground black pepper<\/p>\n
Jalapeno Pepper Topping:
\n1\/4 C. finely chopped Red Bell Pepper
\n1 finely chopped seeded Jalapeno Chili
\n1 cliver Garlic, minced<\/p>\n
Thinly slice top rind off cheese, leaving sides and bottom intact. To heat in oven, place on a foil-lined baking sheet for easy handling. Or place round on a microwave-safe plate. Stir all ingredients for each topping together, and spoon each over in pleasing pattern. Topped cheese can be covered and refrigerated for up to half a day. When ready to serve, preheat oven to 350. Bake cheese, uncovered, in center of oven until warm, from 8 to 10 minutes. Or microwave, loosely covered, on medium power just until warm, from 1-1\/2 to 2 minutes. Serve right away with crackers such as water biscuits.<\/p>\n
Yield: 6 servings
\nCalories: 113
\nFat: 9.3
\nFiber: trace<\/p>\n","protected":false},"excerpt":{"rendered":"
4 inch round of Brie or Camembert Tomato Bruschetta Topping: 1 C. seeded and finely chopped ripe tomato 1 small minced garlic clove 1\/2 tsp. olive oil 1\/4 tsp. dried basil pinch of ground black pepper Jalapeno Pepper Topping: 1\/4 C. finely chopped Red Bell Pepper 1 finely chopped seeded Jalapeno Chili 1 cliver Garlic, minced Thinly slice top rind off cheese, leaving sides and bottom intact. To heat in oven, place on a foil-lined baking sheet for easy handling….<\/p>\n