Baked Bonaparte Brie, Chimichurri sauce Recipe

Name: Baked Bonaparte Brie, Chimichurri sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 60 mL (1/4 cup) very finely chopped fresh parsley; 60 mL (1/4 cup) very finely chopped fresh basil; 2 garlic cloves, crushed or very finely chopped; 30 mL (2 tablespoons) lime juice; 30 mL (2 tablespoons) Compliments olive oil; 5 mL (1 teaspoon) hot pepper sauce; 30 mL (2 tablespoons) red peppers; 1 (500 g) cold Bonaparte Brie cheese

Ingredients

60 mL (1/4 cup) very finely chopped fresh parsley
60 mL (1/4 cup) very finely chopped fresh basil
2 garlic cloves, crushed or very finely chopped
30 mL (2 tablespoons) lime juice
30 mL (2 tablespoons) Compliments olive oil
5 mL (1 teaspoon) hot pepper sauce
30 mL (2 tablespoons) red peppers
1 (500 g) cold Bonaparte Brie cheese

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Preheat oven to 180°C (350°F).
Prepare the chimichurri sauce in a small bowl by combining the parsley, basil and garlic.
Add lime juice, olive oil and hot pepper sauce, and stir well to obtain a sauce.
Reserve.
Using a very sharp knife, cut the Brie horizontally into two discs.
Rinsing the knife blade under cold running water will make the task easier.
Place the lower half of the cheese, rind down, onto a lightly oiled double thickness of aluminum foil.
Spread chumichurri sauce onto cheese and sprinkle with red pepper.
Cover with top cheese disc.
Close aluminum foil around cheese and bake for about 15 minutes, or until the cheese is soft.
Serve with a variety of toasted bread rounds and raw vegetable sticks.