"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pesto and Roasted Pepper Brie Recipe

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This recipe for Pesto and Roasted Pepper Brie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Thursday, August 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 kilo Brie
4 oz. pesto
3 oz. toasted pine nuts, crushed
honey to taste
roasted yellow and red peppers, cut into diamond-shaped slices

Directions:
Directions:
Split Brie in half horizontally and place bottom portion on a cake circle. Spoon half the pesto on the bottom half of the Brie. Spread evenly. Put the top half on and lightly press together. Brush the sides and border around the top with honey. Press pine nuts into the honey around the sides and a little on top. Put the remaining pesto in the center of the Brie and spread into a small circle. Arrange the pepper slices in alternating colors to create a flower shape.

Number Of Servings:
Number Of Servings:
6 -8

 

 

 

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