SUNDRIED TOMATO, PESTO AND BRIE IN PHYLLO
Steps:
- Remove toothpicks prior to serving. Garnish with fresh basil leaves.
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k eng
[email protected]This is the best pesto recipe I've ever tried.
NAHID_ SARKAR
[email protected]I love this recipe! Thank you for sharing it.
Shelvin Naidu
[email protected]I'm new to cooking. Are there any tips you can give me?
RJ IRFAN KHAN
[email protected]What is the best way to store leftovers?
Mattstereye
[email protected]Can I make this recipe ahead of time?
Mojibor Rohman
[email protected]I'm allergic to brie cheese. Can I use a different type of cheese?
judah Myke
[email protected]This recipe is way too complicated. I don't have time for this.
Md Feroz Kobir
[email protected]I followed the recipe exactly, but my phyllo dough didn't get crispy. It was more like soggy.
Madeline Cox
[email protected]I'm not sure what went wrong, but my pesto turned out really bitter. The rest of the recipe was fine, but the pesto ruined it for me.
foudil xdmoha
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Mairaj Bhatti
[email protected]This recipe was a bit time-consuming, but it was worth it. The end result was a delicious and impressive dish.
Its me sehr
[email protected]I'm not a big fan of pesto, but I really enjoyed this recipe. The brie cheese and phyllo dough were a great combination.
Opnirob99 9
[email protected]This recipe is easy to follow and the results are amazing. The pesto is so flavorful and the brie cheese is perfectly melted. I will definitely be making this again.
Hussain Saifuddin
[email protected]I made this recipe for dinner last night and it was delicious! The phyllo dough was crispy and flaky, the pesto was flavorful, and the brie was melted and gooey. I served it with a side salad and it was a perfect meal.
Tanvir Love
[email protected]This recipe is a keeper! The combination of sundried tomato pesto, brie cheese, and phyllo dough is simply divine. The pesto is flavorful and aromatic, the brie is gooey and melted, and the phyllo dough is crispy and flaky. I served it as an appetize