Savory Baked Brie with Sun-Dried Tomato Pesto
Servings 8
Ingredients
- 1 cup packed fresh basil
- ½ cup grated parmesan
- ⅓ cup toasted pine nuts
- 3 ounces sun-dried tomatoes packed in oil
- 1 tablespoon chopped Calabrian chilies
- 1 garlic clove
- ⅓ cup sun-dried tomato oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 13 ounce creamy brie wheel
Instructions
- Preheat oven to 350 degrees F.
- Make sun-dried tomato pesto. Combine basil, parmesan, pine nuts, sun-dried tomatoes, Calabrian chilies, and garlic in a food processor. Pulse ingredients until finely chopped. Alternatively, finely chop the ingredients by hand.
- Transfer mixture to a bowl and add sun-dried tomato oil, salt, and pepper. Stir until well combined.
- Place the brie on a baking dish or sheet pan lined with parchment paper. Use a sharp knife to cut a crosshatch pattern on the brie, making sure not to cut completely through the cheese.
- Spoon about half of the pesto on top of the cheese in an even layer. Bake brie for 12-15 minutes or until the cheese begins to ooze. Remove from oven and serve warm with crackers and bread.
Notes
You can use any brie wheel between 12 - 16 ounces.
This recipe makes extra pesto. Reserve for another time, or you can make half the amount.
The pesto has a mild heat level. Add additional Calabrian chilies if you want a spicier kick.
