Tomato and Brie |
Ingredients:
|
| 1 | lb | Brie cheese, rind removed, torn into irregular pieces |
| 1 | cup | cleaned fresh basil leaves, cut into strips |
| 3 | garlic | cloves, peeled and finely minced |
| 1 | cup | best-quality olive oil |
| 1/2 | teaspoon | salt (I prefer coarse, Kosher salt. Just tastes better) |
| 1/2 | teaspoon | freshly ground black pepper (I just use plain ole black pepper.) |
| 1.5 | lb | linguini (I like the fresh linguini, but am too lazy to make it myself, so I buy it at the market) |
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Method: |
| Combine tomatoes, Brie, basil, garlic, oil, salt and pepper in a large serving bowl. Prepare at least two hours before serving and set aside, covered, at room temperature. (The lazy soul that I am, I also discovered Alouette brand, rindless Brie cheese. It's delicious and soft. Find it with those potted Alouette cheese spreads.) Someone with a more sophisticated palate than I have may not find this sufficient. |
| Cook the linguini. |
| Spoon linguini into small serving bowl and (I use a slotted spoon, it's very oily) spoon sauce onto the pasta and EAT! This stuff is really divine, also from The Silver Palate cookbook. |
| Pictures by {Cat} |
