Almond-Brie Puff Pastry with Sundried Tomatoes

INGREDIENTS:4 sheets (10 x15-inch) frozen puff pastry, thawed
as needed, beaten egg
3 ounces natural sliced almonds
72 sundried tomato halves, packed in olive oil, drained
1 lb, 8 oz. Brie cheese, cut into thin slices
2 oz. natural sliced almonds, toasted

Dijon Vinaigrette:
½ cup red wine vinegar
¼ cup coarse-grained Dijon-style mustard

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