Brie with Pesto and Sun-dried Tomatoes

Brie with Pesto and Sun-dried Tomatoes

Brie can stand on its own- but sometimes it’s fun to dress it up a bit for parties. I served this 2 pound wheel of brie this past weekend. I sliced it into 3 layers and added the pesto and tomatoes to each layer and put it back together. Wrapped and chilled it until ready to warm in the oven and serve.  I could also have covered it in puff pastry first. Either way this is sure to be a hit when you serve it to guests.

Brie with Pesto and Sun-Dried Tomatoes

2 c. basil leaves

3 T. Pine nuts, walnuts or pecans

2 T. olive oil

2 cloves garlic

3 T. Parmesan cheese

salt and pepper to taste

½ c. sun-dried tomatoes, soaked in water and chilled overnight

1 T. oil

1 t. oregano

small wheel of Brie 1-2#

Combine first five ingredients in a blender or processor until smooth. Add salt and pepper to taste. Drain tomatoes and chop coarsely. Combine with remaining oil  and oregano and season to taste. Split Brie horizontally into 3 pieces. Spread

One layer with pesto and top with a piece of Brie.  Spread with tomato mixture and top with remaining Brie. Wrap and chill overnight. Serve at room temperature or warm slightly. I warmed it wrapped in foil at 400 degrees for 10 minutes.Wanted it to brown a bit. Goes best with crusty breads.