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Sun-dried Tomato Pesto Brie with Toasted Baguette Slices Recipe

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This recipe for Sun-dried Tomato Pesto Brie with Toasted Baguette Slices is from The Bahl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup sun dried tomatoes in oil, drained & patted dry (or use dry tomatoes in package, soak in 1/2 cup olive oil for 30 min prior to use, drain and pat dry.)
1-2 Tbsp prepared basil pesto (to taste)
1/4 cup pine nuts (optional)
1- 4-inch round (8 oz) Brie cheese wheel with rind, room temperature
1 loaf (16 oz) French baguette
vegetable or olive oil
Directions:
Directions:
Preheat oven to 425º. Chop sun-dried tomatoes and place in small bowl, add pesto and mix well. cut Brie in half horizontally. Place one half of the Brie, cut side up onto center of a large baking(pizza) stone or cookie sheet. Spread half the tomato mixture evenly over the Brie. Top with half of the pine nuts (if using) and remaining half of the Brie, cut side up. Spread remaining tomato mixture on top, and sprinkle with remaining nuts. Using a bread knife, cut baguette on a diagonal into 24 1/4 inch slices, arrange around the Brie, and brush tops with oil. Bake 8-10 min or until baguette slices are golden brown and Brie begins to soften. Remove from oven, cool 5 min before serving. Serve with a spreader.

 

 

 

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