Lunch: Filo-wrapped Brie

This easy baked brie recipe calls for wrapping a round of firm-ripe brie cheese in filo with chopped tomatoes, basil, and toasted pine nuts. It's a savory, fragrant appetizer sure to be a hit at your next party.

This recipe includes fertility superfoods such as:

Nuts, Basil

Health and fertility benefits of Filo-wrapped Brie

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1/4 cup pine nuts
1/4 cup oil-packed dried tomatoes, drained, with 1 tablespoon oil reserved
2 tablespoons melted butter
4 sheets (12 by 18 in.) filo dough, thawed if frozen (see notes)
1/4 cup chopped fresh basil leaves
1 round (8 oz.) firm-ripe brie cheese

Instructions

Place nuts in a 9-inch pie pan and bake in a 350 ° regular or convection oven until golden, 5 to 7 minutes.
Meanwhile, chop tomatoes. In a small bowl, mix oil and butter.
Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack.
Spread chopped tomatoes, basil, and toasted nuts in center of filo stack in a round that matches the size of the cheese. Place cheese on top of tomato mixture. Fold corners of filo stack, one at a time, over cheese and brush lightly with butter mixture. Press filo against cheese to make a smooth package.
Place wrapped cheese, smooth side up, in 9-inch pie pan. Brush top of filo with remaining butter mixture.
Bake in a 350 ° regular or convection oven until filo is golden, 25 to 30 minutes. Cool about 10 minutes.
With a wide spatula, transfer filo-wrapped brie to a plate. To serve, cut a big X in center or cut off a corner so guests can scoop out cheese mixture.

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