Pesto and Sun-Dried Tomato Brie
Recipe: #3985
January 10, 2012
Categories: Cheese, Tomato, Appetizers, 5 Ingredients Or Less, Brunch, Oven Bake, Vegetarian, Processed Cheese, more
"A great appetizer I like to serve for small gatherings. I serve this with a mixture of crackers."
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1044.2 g)
- Calories 3270.3
- Total Fat - 266.7 g
- Saturated Fat - 160 g
- Cholesterol - 907.2 mg
- Sodium - 6002.5 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 6.6 g
- Sugars - 4.5 g
- Protein - 194.2 g
- Calcium - 1743.8 mg
- Iron - 7.9 mg
- Vitamin C - 117.9 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Freeze the brie for a couple of hours.
Step 2
Preheat oven to 350 degrees Fahrenheit.
Step 3
Puree tomatoes with reserved oil and lemon juice.
Step 4
Cut brie in half horizontally with a sharp knife.
Step 5
Spread pesto on bottom layer of brie, leaving it 1/4 inch away from edge.
Step 6
Layer sun-dried tomato mixture on top of pesto and season with pepper.
Step 7
Cover with the top of brie and press edges together.
Step 8
Place in foil on top of baking sheet.
Step 9
Bake for 10 minutes, just soften cheese.
Step 10
Serve with crackers for spreading.
Tips
No special items needed.
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