Baked Brie with Pesto & Sundried Tomatoes
A savory twist on baked brie has it topped with pesto, sundried tomatoes and pine nuts.
Ingredients
- 8 ounce wheel of brie cheese (I've used a 14oz with no problems)
- 1 Tbsp basil pesto
- ⅓ cup oil packed sundried tomatoes chopped
- ½ tsp dried Italian seasoning
- ½ tsp salt
- 1 tsp extra virgin olive oil
- 2 Tbsp pine nuts
- 1-2 tsp fresh herbs chopped
- 4 Tbsp balsamic vinegar reduced by half (optional)
Instructions
- Scrape top rind off brie with knife. Bring cheese wheel up to room temperature.
- Spread pesto on top of brie cheese.
- Mix tomatoes, olive oil, salt, Italian seasoning and pine nuts together and spread on top of brie.
- Baked at 350 degrees for 10-12 minutes or until brie in center is melted.
- Remove from oven and sprinkle with additional herbs and drizzle with balsamic vinegar, if desired.
This is very easy to make. I have made it for two potlucks. I baked the Brie at the potluck, as it avoided problems transporting a hot, rapidly cooling down Brie.