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Spinach and Brie Rounds Recipe

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This recipe for Spinach and Brie Rounds, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lily Kuzmeskas
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French bread
3 oz. olive oil
11.5 oz. package Boston Market Creamed Spinach
1 small wheel Brie cheese
5-6 cherry tomatoes, quartered
Black pepper to taste

Directions:
Directions:
Preheat oven to 400. Slice the French loaf into 1/2 inch slices and lay them out on a flat baking sheet. Brush the slices of bread with olive oil. Bake for 15 min. or until golden brown. While the bread is toasting, slice the Brie cheese in half. Turn the cut side down and slice into pieces that fit the croutons. Remove the bread from the oven, top it with one teaspoon of creamed spinach. Top the spinach with Brie cheese. Return to the oven. Heat an additional 10 minutes. Top with a quarter cheery tomato and a sprinkle of black pepper. Makes 20 rounds.

 

 

 

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