Brie With Pesto Recipes

BRIE WITH PESTO

Steps:

• Prepare pesto by combining basil, pine nuts, garlic and Parmesan cheese in food processor; pulse to chop. Slowly add olive oil through feed tube and process until finely chopped and blended into a paste. Remove cheese from container and wrapper and slip in half horizontally to make two rounds of brie. Spread pesto on bottom circle, reserving small amount for garnish. Top with remaining circle. Garnish on top with remaining pesto, sprinkling of pine nuts. Wrap tightly and refrigerate overnight. To serve, unwrap cheese, place on serving plate and serve with crackers. NOTE: You may also use a commercial brand of pesto or use sun-dried tomatoes in oil. If using tomatoes, drain completely and pulse to fine chop in food processor.

LAYERED BRIE WITH PESTO

Steps:

• 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.