Sun Dried Tomato Pesto On Brie

4
Servings
15m
Prep Time
5-10m
Cook Time
20m
Ready In


"This was one of my "go to" recipes where I can make everything in advance ...ready for last minute heating in the oven"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (140.7 g)
  • Calories 279.3
  • Total Fat - 12.7 g
  • Saturated Fat - 6.7 g
  • Cholesterol - 30.7 mg
  • Sodium - 411.2 mg
  • Total Carbohydrate - 24.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 1.3 g
  • Protein - 19.4 g
  • Calcium - 626.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.2 mg

Step 1

In a small skillet, heat oil over medium heat and cook tomatoes, garlic, vinegar and basil for 1 minute

Step 2

Remove from heat and stir in parsley and add pepper to taste.

Step 3

Cut rind off top of brie cheese and place on a baking dish. Top with the tomato mixture.

Step 4

Bake in 350 oven for 5 - 10 minutes or until cheese melts slightly

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

5 star plus. We loved it! Served on slices of baguette. I cut the recipe back to 2 servings. I have discovered that instead of cutting the outside rind I use a serrated tomato knife and just scrape all of the outside. It removes all of the bitter taste and saves a lot of cheese. Loved making the recipe this way but a shortcut could be using prepared Sundried Tomato Pesto. This will be made again for sure.

(11 Jan 2015)