- ½ cup Sun-Dried Tomato Pesto (Recipe Here)
- One 1-pound Brie
- ¼ cup pine nuts
- Fresh basil leaves
- If the pesto is very thick, you may need to add a bit of olive oil. Place the Brie on an ovenproof dish. Make about 8 wheel-spoke cuts down into the cheese, leaving a little circle in the center uncut to hold the wheel together during baking. With a spoon, carefully push a few tablespoons of pesto down into each slit so it’s flush with the top. Tie a piece of cooking string around the rim of the Brie to hold its shape.
- Preheat the oven to 350°F. Toast the pine nuts on a baking sheet for 5 minutes or until lightly browned; reserve for garnish.
- Place the cheese in the oven and bake for 10 to 15 minutes or until it just begins to melt. Remove from the oven, untie the string, sprinkle the pine nuts on top, and decorate with a garland of fresh basil leaves around the base of the cheese. Serve immediately with crisp crackers.
Can be prepared up to 2 days ahead through step 2, covered, and refrigerated. Keep the pine nuts covered at room temperature. Bring the cheese to room temperature before baking.
Serves 8 to 10 people.