Baked Brie with Sun Dried Tomato Pesto

Warm baked brie topped with sun dried tomato pesto, toasted pine nuts and Parmesan.

Ingredients

• 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

Method

1. PREHEAT AND TOAST: Preheat the oven to 375°F. Toast the pine nuts in a sauté pan over medium-low heat for about 6–8 minutes, stirring occasionally, until golden brown.
2. MAKE THE PESTO: Process the olive oil, basil, toasted pine nuts, sun dried tomatoes, lemon juice, Parmesan, salt and pepper into a spreadable paste.
3. TOP THE BRIE: Score the top of the brie in a checkerboard pattern. Spread the pesto over it, drizzle with olive oil and sprinkle with Parmesan.
4. BAKE AND SERVE: Bake for 15 minutes. Serve immediately with toasted garlic bread or crackers.