Layered Brie with Pesto
Ready In: 2 hrs 40 mins
Serves: 12
Ingredients
- 1 cup sun-dried tomato
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- fresh ground pepper
- 2 lbs brie round
- 1⁄2 cup prepared pesto sauce
- 1 cup toasted almond
- pine nuts
Directions
- Cover tomatoes with hot water and soak for 30 minutes.
- Drain well.
- Chop in food processor.
- Add olive oil and lemon juice and process until mixture is pureed.
- Season with pepper.
- Set aside Freeze Brie for 2 hours to firm.
- Preheat oven to 350.
- With sharp knife, split Brie in half horizontally.
- Spread base with pesto and then with sun-dried tomato mixture.
- Leave 1/4" from edge.
- Cover with top of Brie and press together gently.
- Bake for 10 minutes to just soften cheese.
- Top with pinenuts, pressing gently into skin of Brie.
- Serve with crackers and fruit for spreading and dipping.
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