Warm Brie Antipasto

• 1 red capsicum
• 125g KRAFT* Brie
• 2 tablespoons olive tapenade
• basil leaves to garnish

1. Cut and remove the bottom and top off the capsicum.
2. Remove the seeds and pith.
3. Grill whole capsicum, turning when each side blackens.
4. When entire capsicum is roasted seal in aluminium foil or plastic for 10 minutes.
5. The skin should peel off easily when cool.
6. Cut one side to make one capsicum piece.
7. Spoon a tablespoon of tapenade on one side of the brie.
8. Place upside down on the inside of the capsicum.
9. Spoon another tablespoon on top of brie and cover with capsicum.
10. Pin together and bake for 20 minutes at 180C.
11. Serve as a part of an antipasto platter or as an entree.

red capsicum, olive tapenade, basil

Taken from www.kraftrecipes.com/recipes/warm-brie-antipasto-103607.aspx (may not work)