For SC, Parmesan-Coated Brie

1 large egg, lightly beaten 11/2 teaspoons dried seasoning

1 tablespoon water 1 (15 ounce) round Brie cheese with herbs

¼ cup dry breadcrumbs (or crushed Pepperidge Farm {4 cheese} Cheese Crisp)

¼ cup grated fat-free Parmesan Cooking Spray

Fresh rosemary sprigs (optional) 1-2 cloves garlic (optional)

1. Combine egg and water in a shallow dish. Combine bread/crisp crumbs, Parmesan cheese, and seasoning in another shallow dish. (garlic can go in either dish, or split and add to both dishes)
2. Dip Brie into egg mixture, turning to coat top and sides (DO NOT COAT BOTTOM).
3. Place Brie in bread/crisp crumb mixture, turning to coat top and sides. Repeat procedure.
4. Place on a baking sheet coated with cooking spray. Chill at least 1 hour. (We used a shallow glass dish with about ½” sides)
5. Preheat oven to 375
6. Bake at 375 for 10 minutes, Garnish with rosemary.
7. Serve with low-fat crackers or French baguette slices. Yield about 15 servings
Note: I eat it without crackers/bread, than I took some and put it on top of my salad.

ENJOY!

Welcome, Enjoy!