Slow Cooker Baked Brie With Pesto Sun Dried Tomato Food

BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES

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

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.

BAKED BRIE WITH PESTO & SUNDRIED TOMATOES

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.

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• Preheat an air fryer to 350°F.
• Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
• Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
• Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
• Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
• Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
• Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
• Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

BRIE WITH SUN-DRIED TOMATOES

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.

BAKED BRIE WITH SUN-DRIED TOMATOES

Steps:

• In a mini food processor with metal blade, pulse together the tomatoes, garlic, tomato sauce, red wine and sugar until tomatoes are chopped fine and everything is well blended.
• Stir in basil and oregano.
• Pile generously on top if the cheese and heat through in a 350 degree F oven until cheese is soft.
• Serve with slices of French baguette bread.

SUN-DRIED TOMATO BAKED BRIE

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.

SUN-DRIED TOMATO PESTO

Steps:

• Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
• In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

SUN-DRIED TOMATO BAKED BRIE

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.