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Festive Ribbon Brie
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1 ripe, round Brie cheese (8 ounces)
1/4 cup butter, softened
1/3 cup Sonoma dried tomato halves, reconstituted
as package directs, drained and chopped
1 small clove garlic, pressed
1/4 cup chopped, toasted walnuts
2 teaspoons chopped parsley
Place wrapped cheese in freezer. Chill until firm but not frozen, about 1 hour. With sharp knife, halve cheese horizontally; set aside. Beat butter, then beat in tomatoes and garlic. Mix in walnuts. Spread tomato mixture evenly on cut side of one cheese half. Cover with remaining cheese, cut side down; press gently. Roll cheese on its side in parsley to coat tomato layer. Cover and chill until firm. Serve cut into thin wedges.
Makes 8 to 10 appetizer servings
Approximately 3 carbs per serving.
NOTE: Completely assembled Brie can be wrapped and frozen up to 1 week.
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