Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 398.59 Kcal (1669 kJ) | ||
| Calories from fat | 304.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.8g | 52% | |
|---|---|---|---|
| Cholesterol | 79.53mg | 27% | |
| Sodium | 557.85mg | 23% | |
| Potassium | 369.95mg | 8% | |
| Total Carbs | 5.4g | 2% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 20.81g | 42% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 230.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 381.56 Kcal (1598 kJ) | ||
| Calories from fat | 291.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.35g | 52% | |
|---|---|---|---|
| Cholesterol | 76.13mg | 27% | |
| Sodium | 534.02mg | 23% | |
| Potassium | 354.15mg | 8% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 2.35g | 10% | |
| Dietary Fiber | 1.86g | 8% | |
| Protein | 19.93g | 42% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 220.9mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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