INGREDIENTS:4 sheets (10 x15-inch) frozen puff pastry, thawed as needed, beaten egg 3 ounces natural sliced almonds 72 sundried tomato halves, packed in olive oil, drained 1 lb, 8 oz. Brie cheese, cut into thin slices 2 oz. natural sliced almonds, toastedDijon Vinaigrette: ½ cup red wine vinegar ¼ cup coarse-grained Dijon-style mustard 1 tsp. minced garlic 1 cup extra virgin olive oil ½ tsp. salt ¼ tsp. pepper 12 oz. watercress, trimmed DIRECTIONS:Heat oven to 400°F. Using 3 ½-4-inch round ...
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