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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Tapas 38g Recipe makes 20 Tapas) |
||
| Calories 132 | ||
| Calories from Fat 68 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 4.5g | 22% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 20mg | 6% | |
| Sodium 224mg | 9% | |
| Potassium 42mg | 1% | |
| Total Carbohydrate 12.0g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.2g | ||
| Protein 3.8g | 7% | |
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By: An American in Spain
Dec 14, 2004
This is an outstanding addition to your Tapa Table and so easy to make. I received this recipe from my friend Pat who I had met in Sint Maarten.
20 Tapas
Ingredients
- 1/4 lb butter
- 6 ounces brie cheese
- 1/4 cup onion, diced
- 1/4 teaspoon basil
- 1 loaf French bread
Directions
1
Melt the butter in a sauce pan and onion and basil.2
Cut the Brie into small pieces and add to the butter mixture.3
Stir until the Brie is melted.4
Slice the French Bread in half lengthwise.5
Take each half and cut ALMOST all the way through into slices about 1 1/2 inches each.6
Spread the melted brie mixture over each half of the loaf.7
Note: At this point you can refrigerate the bread/brie and continue just before serving.8
Place each half of the under the broiler until the cheese is bubbly.9
Tear the individual pieces completely off the loaves and place on serving platter.
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- Course > Appetizers
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Western > French
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
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Featured Reviews for This Recipe
From: woodland hues
On Sep 17, 2008
Simple but decadent! Very rich and buttery (maybe because I SLATHERED it on my baguette) and I liked the way the brie didn't melt away entirely - there were small chunks here and there which added to the texture and taste. I used more onion, maybe 1/3 cup, finely diced, and a tbsp dried basil leaves, crushed, then sprinkled more on top before broiling. I had some mixture left over, so, without being quite so generous as I was with the baguette, it would do well for a larger loaf. What a crowning achievement in appies, AAIS!!
From: CIndytc
On Jun 16, 2008
Wow was this good, ended up making it for our euchre bbq and then the next day for Fathers Day dinner...wonderful.
From: JustJanS
On Dec 21, 2004
I made this tonight for our good friends and neighbours who came to dinner. This was so simple to assemble earlier on, refrigerate as suggested, then pop in the oven when we were about to eat. I may have overcooked it slightly as we chatted and drank our wine, but we fought over every last piece anyway!
From: Lizzybob
On Jan 23, 2005
Last night we had a wine & snack "dinner" with this as one of our snacks. So delish! We are having the rest with our roast today. Followed recipe except I added some garlic powder to the mixture. Will fix this a lot!!
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