Brie with Sundried Tomato Pesto

Brie with Sundried Tomato Pesto is a delicious appetizer that can be prepared in advance and then popped into the oven just before serving. Serve it with thin slices of baguette or plain crisp crackers.

I have also made this recipe using a creamy Camembert and it is equally delicious.

Print recipe

Serves	6 - 8
Inspiration	Sandy Stephenson

Ingredients

1 250 gm round of Brie
1/4 cup sundried tomatoes in oil (julienne cut)
2 Cloves garlic (minced)
2 Tsp balsamic vinegar
2 Tbsp chopped fresh basil (or 2 tsp of dried basil)
1/4 cup chopped fresh parsley (or 1 tbsp of dried parsley)
freshly ground pepper

Directions


If you are using sundried tomatoes, that are dry, then you will need to cover them with boiling water and let them stand for 10 - 15 minutes. Drain them and then chop them and add 2 tsp of olive oil to them.

In small frying pan, heat the tomatoes and oil, garlic and vinegar for 1 minute. Remove from heat; stir in the basil, parsley and pepper to taste. Let cool. (Can be done a day ahead).

Cut rind off top of the cheese. Place in a brie baker or glass pie plate and top with tomato mixture.

Bake at 350 for 10 minutes or until cheese melts slightly.
Variation - Camembert

I have used a creamy Camembert instead of the Brie and it is just as good.