Crusty Brie with Fresh Basil Tomato Coulis

Crusty Brie with Fresh Basil Tomato Sauce (Coulis)

1 pkg. underripe brie, cut into 4 wedges (8 oz) Flour, seasoned with salt, pepper and garlic powder 1 egg, beaten dry bread crumbs Dredge brie in flour, dip in beaten egg and coat thoroughly in bread crumbs. Make certain that the cheese is completely coated. Can be held at this point in the refrigerator. Just before serving, deep fry cheese for about 4 minutes, or until coating is golden. Serve at once with Fresh Basil Sauce on the side. Serves 4 as a small entree. Fresh Basil Tomato Sauce (Tomato Coulis): 1 small onion, minced 2 clove garlic, minced 1/2 t. sugar 2 t. oil 6 Italian plum tomatoes, peeled, seeded and chopped 1/2 t. sweet basil flakes Salt and pepper

Saute together first 4 ingredients until onions are transparent. Add the remaining ingredients and simmer sauce for 5 minutes. Store in the refrigerator until ready to use. Note: Sauce can be prepared 1 day earlier. Cheese can be crumbed earlier in the day and fried before serving. Source: With Love from Darling's Kitchen

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