Baked Brie with Sun Dried Tomato Pesto
45 Minutes | Serves 4
1, 8 oz Wheel of Brie Cheese
¼ cup Pine Nuts
5 Fresh Basil Leaves
½ cup Jarred Sun Dried Tomatoes
2 Tbsp Parmesan Cheese
¼ cup Extra Virgin Olive Oil
Splash of Lemon Juice
Kosher Salt to Taste
Cracked Black Pepper to Taste
Preheat the oven to 375 degrees.
To prepare the sun dried tomato pesto, place the pine nuts in a sauté pan on medium-low heat. Toast the pine nuts for approximately 6-8 minutes or until the pine nuts turn golden brown, stirring occasionally.
Using a food processor, blend the extra virgin olive oil, fresh basil, toasted pine nuts, sun dried tomatoes, lemon juice, Parmesan cheese, kosher salt and black pepper until all ingredients are completely blended to a spreadable paste.
Score the top of the Brie cheese to create a checkerboard pattern. Top with the sun dried tomato pesto. Top with a drizzle of extra virgin olive oil and sprinkle with Parmesan cheese.
Bake for 15 minutes. Serve immediately with toasted garlic bread or crackers.
1, 8 oz Wheel of Brie Cheese
¼ cup Pine Nuts
5 Fresh Basil Leaves
½ cup Jarred Sun Dried Tomatoes
2 Tbsp Parmesan Cheese
¼ cup Extra Virgin Olive Oil
Splash of Lemon Juice
Kosher Salt to Taste
Cracked Black Pepper to Taste
Preheat the oven to 375 degrees.
To prepare the sun dried tomato pesto, place the pine nuts in a sauté pan on medium-low heat. Toast the pine nuts for approximately 6-8 minutes or until the pine nuts turn golden brown, stirring occasionally.
Using a food processor, blend the extra virgin olive oil, fresh basil, toasted pine nuts, sun dried tomatoes, lemon juice, Parmesan cheese, kosher salt and black pepper until all ingredients are completely blended to a spreadable paste.
Score the top of the Brie cheese to create a checkerboard pattern. Top with the sun dried tomato pesto. Top with a drizzle of extra virgin olive oil and sprinkle with Parmesan cheese.
Bake for 15 minutes. Serve immediately with toasted garlic bread or crackers.
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