Recipe by MQSMITH
"Wonderful marinara sauce with the rich taste of brie. Serve over your favorite pasta."
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roma (plum) tomatoes, chopped
chopped fresh basil
Food fit for a king! Delicious! Cheese-lovers' delight!
I'm sorry, but the small pieces of semi-melted brie floating in my sauce did nothing to enhance the flavor or make it special.
Wow! I just loved this dish. I didn't have fresh basil, so I added dried basil and fresh parsley. I also sauteed cubed chicken in olive oil, garlic and italian herbs on the side and added at the end. One note - you have to remove ALL of the brie rind, otherwise it won't melt and will leave floating bits of rind in your sauce.
That's pretty good :) Thanks. I will make again. I love a cheesy sauce. However, I don't love saucy cheese. To the review that reported there were cheese lumps in her sauce... cheese melts, duh!
I had this same recipe last night at a friend's home. However, it was served at room temperature (do not simmer to melt cheese!) Served as a topping for sliced crusty bread. A bruchetta of sorts. Cube the brie, seed the tomatoes & dice, mince the garlic, drizzle with olive oil, add fresh chpd basil, salt & pepper. Set at room temperature for 2 hours before serving in an open dish with sliced, small ovals/rounds of bread. Delicious!
Easy and tasty... I'll be making it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Simmering Marinara with Brie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 176
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