Brie with Sundried Tomato Pesto
Print recipe| Serves | 6 - 8 |
| Inspiration | Sandy Stephenson |
Ingredients
- 1 250 gm round of Brie
- 1/4 cup sundried tomatoes in oil (julienne cut)
- 2 Cloves garlic (minced)
- 2 Tsp balsamic vinegar
- 2 Tbsp chopped fresh basil (or 2 tsp of dried basil)
- 1/4 cup chopped fresh parsley (or 1 tbsp of dried parsley)
- freshly ground pepper
Directions
| If you are using sundried tomatoes, that are dry, then you will need to cover them with boiling water and let them stand for 10 - 15 minutes. Drain them and then chop them and add 2 tsp of olive oil to them. | |
|
In small frying pan, heat the tomatoes and oil, garlic and vinegar for 1 minute. Remove from heat; stir in the basil, parsley and pepper to taste. Let cool. (Can be done a day ahead).  | |
| Cut rind off top of the cheese. Place in a brie baker or glass pie plate and top with tomato mixture. | |
|
Bake at 350 for 10 minutes or until cheese melts slightly.  | |
| Variation - Camembert | |
| I have used a creamy Camembert instead of the Brie and it is just as good. | |