BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES
There are many pesto recipes here use your favorite, store bought or try my Recipe #49909 Also buy or use your favorite recipe for sundried tomatoes on oil or try Recipe #57884 Be sure they are plump and tender and not rubber. I served with my Peppercorn Pepperoni with Cheese Bread
Provided by Rita1652
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place brie on a platter,top with pesto.
- Decorate with tomatoes.
- Serve with crackers or fresh crisp Italian bread.
SAVORY BAKED BRIE RECIPE WITH PESTO, ARTICHOKES AND SUN-DRIED TOMATOES
Savory Baked Brie is an ooey-gooey, savory and irresistible dip topped with a pesto-artichoke-tomato mixture and enclosed in a puff pastry sheet.
Provided by Megan Porta
Categories Appetizer
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.
- In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.
- Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.
Nutrition Facts : Calories 325 kcal, Carbohydrate 19 g, Protein 10 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 392 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BAKED BRIE WITH PESTO & SUNDRIED TOMATOES
A savory twist on baked brie has it topped with pesto, sundried tomatoes and pine nuts. Included are several tips for serving.
Provided by Pam
Number Of Ingredients 9
Steps:
- Scrape top rind off brie with knife.
- Spread pesto on top of brie cheese.
- Mix tomatoes, olive oil, salt, Italian seasoning and pine nuts together and spread on top of brie.
- Baked at 350 degrees for 10-12 minutes or until brie in center is melted.
- Remove from oven and sprinkle with additional herbs and drizzle with balsamic vinegar, if desired.
SUN-DRIED TOMATO BAKED BRIE
Yummy baked brie and sundried tomatoes combine for an excellent warm dip for crusty bread or crackers of your choice. Instead of a small baking dish, I used a couple of ramekins for individual servings for my partner & myself. Since the brie really bakes down, be sure and fill your ramekins or small baking dish to the top.
Provided by Sassy in da South
Categories < 60 Mins
Time 45m
Yield 2 ramekins, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- Remove rind from Brie, then cut brie into cubes.
- In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper.
- In a small baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture.
- Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably.
- Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers.
- Serve warm, with bread or crackers.
LAYERED BRIE WITH PESTO
A colourful addition to an appetizer platter. Especially nice at Christmas with the red and green. Use prepared pesto or make your own when basil is in season. Prep time includes freezing Brie for 2 hours.
Provided by Just Call Me Martha
Categories Spreads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover tomatoes with hot water and soak for 30 minutes.
- Drain well.
- Chop in food processor.
- Add olive oil and lemon juice and process until mixture is pureed.
- Season with pepper.
- Set aside Freeze Brie for 2 hours to firm.
- Preheat oven to 350.
- With sharp knife, split Brie in half horizontally.
- Spread base with pesto and then with sun-dried tomato mixture.
- Leave 1/4" from edge.
- Cover with top of Brie and press together gently.
- Bake for 10 minutes to just soften cheese.
- Top with pinenuts, pressing gently into skin of Brie.
- Serve with crackers and fruit for spreading and dipping.
Nutrition Facts : Calories 343, Fat 28.3, SaturatedFat 13.8, Cholesterol 75.6, Sodium 570, Carbohydrate 5.2, Fiber 1.9, Sugar 2.6, Protein 18.9
SUN-DRIED TOMATO BAKED BRIE
I got this recipe from a friend in Canada. I like it because the mixture can be made 1-2 days ahead of time, is truly delicious and very pretty.
Provided by Big Momma
Categories Spreads
Time 35m
Yield 1 appetizer, 10 serving(s)
Number Of Ingredients 7
Steps:
- Chop sun dried tomatoes, and cover with hot water for 15 minutes.
- Chop basil and parsley.
- Mince garlic.
- Drain tomatoes well, squeezing out excess water.
- In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
- Add garlic and continue to saute, stirring constantly.
- Add balsamic vinegar, basil and parsley.
- Stir constantly for 1 minute and remove from heat.
- Remove as much rind as possible from brie.
- Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
- I serve this with crackers and crostini.
BRIE WITH SUN-DRIED TOMATOES
If you like garlic, you will like this appetizer.Add a special touch by garnishing with fresh parsley sprigs. Prep time includes 1 hour sitting at room temperature.
Provided by Miss Annie
Categories Cheese
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
- Place on serving plate.
- Remove 4 tomatoes and 1 Tbsp.
- oil, reserving remaining tomatoes and oil for other uses.
- Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
- Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
- Garnish with sprigs of parsley, if desired.
- Serve with assorted crackers.
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