4 Serves
45 Mins
Preheat your oven to the broil setting. Using a chefs knife and cutting board, trim the ends of the baby new potatoes and slice them into uniform rounds approximately 1/4 inch thick.
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Vitamin E
2 mg / 15 mgVitamin K
384 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
214 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
149 mg / 420 mgPhosphorus
261 mg / 1,250 mgPotassium
2098 mg / 4,700 mgSodium
642 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
24 gAlcohol
0 g
Arrange the potato slices on a broiler pan and brush them lightly with olive oil.
Broil the potatoes 4 inches from the heat source for 6 to 7 minutes until they are well browned. Carefully turn the slices over, brush the other side with more olive oil, and sprinkle with Parmesan cheese.
Continue to broil for another 3 to 4 minutes until the potatoes are tender and the cheese is golden. Remove the pan from the oven and turn the heat off.
Top each warm potato slice with a wedge of Alouette Baby Brie and one or two strips of sun-dried tomato. Return the pan to the residual heat of the oven for 5 minutes to allow the cheese to soften.
Remove from the oven, garnish with fresh rosemary, and serve immediately.
41
g56
g22
g
