In this recipe for Baked Brie, the brie is sliced in half through the middle and filled with sun dried tomato and pesto. A different presentation for Baked Brie, and very yummy.
Basil is at it’s prime right now, both in the garden or at the Farmer’s Market. The recipe for fresh pesto is included. Oftentimes, commercial pestos contain peanuts, almonds or other nuts. At least when you make your own, you know there are no fillers.
This recipe was a bit hit at a recent potluck dinner that I attended.
Chris and Scot’s Baked Brie
Print recipe| Serves | 8 - 10 people sharing along with other appetizers |
| Inspiration | Chris & Scot Carrothers |
Ingredients
- 1 230 gm (8 oz) fresh Brie wheel
- 1/4 cup sundried tomatoes in oil (if the sundried tomatoes are not in oil, soak them in hot water for 10 minutes, drain, chop and add 1 tsp olive oil)
- 2 Tsp olive oil (see recipe for Pesto)
- 1/2 Tsp freshly grated lemon rind
- 2 Tsp lemon juice
- 2 Tbsp fresh pesto (see recipe for Pesto)
Optional
- 2 Tbsp toasted slivered almonds (or pine nuts)
Directions
| Remove the brie from the fridge and slice it in half through the middle | |
| Puree the tomatoes, olive oil, lemon rind, lemon juice and pepper in a blender or food processor. | |
|
Spread the base with pesto.  | |
|
Spread the tomato mixture over the pesto.  | |
|
Cover with the other half. Bake 10 minutes at 350 deg F.  | |
| You may press in some toasted slivered almonds or pine nuts. Serve with crackers or slice pear. | |
Pesto
| Serves | Makes 2 cups |
| Inspiration | Silver Palate |
Ingredients
- 2 Cups packed fresh basil leaves
- 4 Good sized garlic cloves (peeled and chopped)
- 1 cup olive oil
- 1 1/4 Cups freshly grated Parmesan cheese
- salt and freshly ground pepper (to taste)
Directions
|
Wash the basil and pat dry or use a salad spinner  | |
|
Combine the basil and garlic in the a blender or bowl of a food processor and chop.  | |
|
Leave the motor running and add the olive oil in a slow, steady stream.  | |
|
Shut the motor off, add the cheese, a pinch of salt and a liberal grinding of pepper.  | |
|
Process briefly to combine, then scrape out into a bowl and cover until ready to use. If you cannot use it all in the foreseeable future, then scoop it into a clean ice cube tray, cover lightly with plastic wrap and freeze  | |
| When frozen, move the pesto cubes to a zip lock bag or plastic container. You can use it a cube at a time in anything that requires pesto. You can easily cut the cubes in half, since they are so full of oil, they will cut even when frozen. | |