Ingredients
Melt butter over med. heat
add garlic clove (smashed.) Cube brie. Slice sun dried tomatoes. Cut phyllo into 6 inch wide pieces. Brush each thin piece with butter. Fold twice. Fit each rectangle into mini muffin pan. Place 1/2 tsp pesto
2 pieces cubed brie
1 sundried tomato in center of pastry. Pull together to form sachet
secure with toothpicks. Brush again with garlic butter. Bake 15 mins at 375
or until golden brown.
Preparation
Remove toothpicks prior to serving. Garnish with fresh basil leaves.
