Baked Brie with Pesto and Sun-Dried Tomatoes
Our round pizza stone or round stoneware baker keeps this yummy appetizer warm, allowing guests to savor every bite.

Prep time: 15 minutes
Bake time: 12-15 minutes

1/2 cup pesto
1/4 cup sun-dried tomatoes, (preferably packed in oil and julienne cut)
1/4 cup pine nuts
1 round (8 ounces) Brie cheese (about 4 inches in diameter)
Canapé French Bread , toasted

Preheat oven to 350°F. Coarsely chop apple with Food Chopper. Combine apple, almonds, cranberries, brown sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.

Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Small Bar Pan. Spoon half of the pesto onto bottom half of Brie, spreading evenly. Top with half of the sun-dried tomatoes, followed by half the pine nuts.  Now top with the remaining half of Brie, rind side down. Spoon remaining pesto, sun-dried tomatoes and pine nuts over top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with toasted Canapé French Bread, apple wedges or assorted crackers.

Yield: 8 servings

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Variation: Baked Brie with Apples & Cranberries:  Chop 1/2 cup chopped apple (1/2 medium). Combine apple, ¼ cup sliced natural almonds, 1/4 cup dried cranberries, 1 tablespoon packed brown sugar and 1/4 teaspoon cinnamon in Small Batter Bowl; mix gently. Stir in 1tablespoon butter or margarine, melted, just until ingredients are moistened. Assemble and bake Brie as directed above.

Source: The Pampered Chef , Ltd.

 

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