Tomato-Pesto Stuffed Brie |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This is such a beautiful presentation! It's almost too pretty to cut into. This will WOW your guests. It looks like a cheesecake. Serve with your favorite crackers or even on toast points.Here's a tip: To make cutting Brie a lot easier, spray your knife with cooking spray. Ingredients:
boiling water |
1/4 cup sun-dried tomato, rehydrated |
4 tablespoons frank's red hot sauce |
2 green onions, chopped |
2 (13 ounce) brie cheese, well chilled (each wheel about 5 inches and 13 ounces) |
1 3/4 ounces pine nuts, toasted |
3 tablespoons butter, softened |
3/4 cup fresh parsley, chopped |
Directions:
1. note* to toast pine nuts, bake at 350 F for 5 minute (the nuts should be slightly browned).
2. Pour boiling water over tomatoes in a medium bowl. Let stand 4 minute or until just softened; drain well and pat dry with paper towels.
3. Place tomatoes, RedHot® sauce and onions in food processor; process until smooth paste forms.
4. Using a large sharp knife, split each Brie in half horizontally.
5. Spread tomato mixture over cut sides of bottom halves.
6. Cut bottom halves.
7. Sprinkle evenly with pine nuts.
8. Cover the bottom halves with the top halves; cut side down.Press gently. Spread butter on edges of rounds; roll in chopped parsley.
9. Refrigerate about 1 hour.
10. Cut into wedges and serve with crackers, french bread or toast points.
11. Note: Filled Brie may be served warm. (Do not coat with butter and parsley).Place in baking dish; bake at 325°F 5 to 10 minute or until sightly softened.
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