Description
This delicious baked brie topped with sun-dried tomato pesto is a perfect appetizer for any gathering.
Ingredients
Scale
- 1 cup packed fresh basil
- 1/2 cup grated parmesan
- 1/3 cup toasted pine nuts
- 3 ounces sun-dried tomatoes (packed in oil)
- 1 tablespoon chopped Calabrian chilies
- 1 garlic clove
- 1/3 cup sun-dried tomato oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 13 ounces 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
- Serve with assorted crackers and slices of bread for dipping.
- This appetizer can be prepared in advance and baked just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg