Pesto and Sun-Dried Tomato Brie
Created by QueenBea on January 10, 2012
- Servings: 1
- Prep Time: 20m
- Cook Time: 10m
- Recipe #3985
Ingredients
- 1 cup oil packed sun-dried tomatoes, drained, reserving 1 tsp oil
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 2 pound wheel brie cheese
- 1/2 cup basil pesto
How to Make
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Step 1: Freeze the brie for a couple of hours.
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Step 2: Preheat oven to 350 degrees Fahrenheit.
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Step 3: Puree tomatoes with reserved oil and lemon juice.
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Step 4: Cut brie in half horizontally with a sharp knife.
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Step 5: Spread pesto on bottom layer of brie, leaving it 1/4 inch away from edge.
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Step 6: Layer sun-dried tomato mixture on top of pesto and season with pepper.
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Step 7: Cover with the top of brie and press edges together.
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Step 8: Place in foil on top of baking sheet.
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Step 9: Bake for 10 minutes, just soften cheese.
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Step 10: Serve with crackers for spreading.
Nutritional Facts
- 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