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.
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 PESTO ON BRIE
Provided by Elizabeth Baird
Categories appetizer,bake,brunch,cheese,Fall,North American,Party Favourites,tomatoes
Yield 6 servings
Number Of Ingredients 6
Steps:
- In mini food processor, chop sun-dried tomatoes finely. Add basil leaves; whirl until finely chopped. Add olive oil and salt; whirl until blended and smooth; stir in garlic.
- Place Brie on baking sheet. Top with tomato mixture. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours.) Bake in 350°F (180°C) oven for 5 to 10 minutes or until cheese melts slightly.
- (For a pasta sauce, whirl in ½ cup grated Grana Padano or Romano with olive oil.)
SUNDRIED TOMATO PESTO
Steps:
- Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
- Process until the mixture is rough-textured, not completely smooth
AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS
Thanks to the air fryer, not only does puff pastry get perfectly golden brown and flakey, the overall cook time is a fraction of what it would take in a standard oven. Layered with pesto, sundried tomatoes and marinated artichoke hearts, this crowd-pleaser is loaded with flavor and festive charm.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
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
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.
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.
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