With its wealth of home-grown, quality ingredients and fine wines, the Lodi Wine Region is a haven for food-enthusiasts. Charlene Mettler (or "YaYa" as she is fondly referred to by her grandchildren) is known for bringing the family together and serving up the best local cuisine. We are proud to share our family's recipes with you!
  Italian Phyllo-Wrapped Brie Cheese
Creamy, flavorful and delicious, this warm baked brie is festive for the holidays or any special event. The flavors of the sun-dried tomatoes and brie are a perfect complement to our Mettler Estate Cabernet Sauvignon.
1/4 cup Toasted pine nuts
1/4 cup oil packed dried tomatoes, drained, reserve 1 Tablespoon oil, & chopped
2 Tablespoons salted butter, melted
1/4 cup of fresh basil leaves, chopped
1/2 Tablespoon grated fresh parmesan cheese
1 round (8 oz) firm ripe brie cheese
4 sheets of phyllo dough, thawed if frozen

In a bowl mix the melted butter and the reserved Tablespoon of oil. Trim phyllo dough to 12 inch square sheets. One at a time brush each layer with
the butter/oil mixture and stack.

Spread chopped tomatoes, basil, parmesan cheese, and pine nuts in the center of the phyllo dough, in the size of the round of brie cheese. Then take the brie cheese and place on top of the tomato mixture. Fold the corners of the phyllo dough one at a time over the brie cheese and brush lightly each phyllo sheet with butter/oil mixture. Press the finished layer of phyllo dough into the brie cheese to make a smooth finished wrap.

Place the wrapped brie cheese on a baking sheet with tomato mixture side up and brush top with butter/oil mixture. Bake in a 350 degree oven for approximately30 minutes. Let it cool for about 8 to 10 minutes.

With a spatula lift the brie cheese to a plate. Let guests scoop out the cheese and place on a cracker or French bread.

Serve with a glass of Mettler Cabernet Sauvignon.
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