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Savory Baked Brie with Sun-Dried Tomato Pesto Recipe

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4.4 from 2 reviews

This Savory Baked Brie with Sun-Dried Tomato Pesto is a delightful appetizer combining creamy, molten brie with a vibrant homemade pesto made from fresh basil, sun-dried tomatoes, and Calabrian chilies. Baked to perfection, this dish is perfect for entertaining or as a flavorful snack served with crackers and bread.

  • Total Time: 25 minutes
  • Yield: 8 servings

Ingredients

Sun-Dried Tomato Pesto

  • 1 cup packed fresh basil
  • ½ cup grated parmesan
  • ⅓ cup toasted pine nuts
  • 3 ounces sun-dried tomatoes packed in oil
  • 1 tablespoon chopped Calabrian chilies
  • 1 garlic clove
  • ⅓ cup sun-dried tomato oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Main

  • 13 ounce creamy brie wheel

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s at the perfect temperature for baking the brie evenly.
  2. Make Sun-Dried Tomato Pesto: In a food processor, combine fresh basil, grated parmesan, toasted pine nuts, sun-dried tomatoes, chopped Calabrian chilies, and garlic. Pulse until the mixture is finely chopped. If you don’t have a processor, finely chop all ingredients by hand.
  3. Mix Pesto: Transfer the chopped mixture into a bowl. Add sun-dried tomato oil, salt, and black pepper, stirring thoroughly until the pesto is well combined and flavorful.
  4. Prepare Brie: Place the brie wheel on a baking dish or sheet pan lined with parchment paper. Using a sharp knife, carefully cut a crosshatch pattern on the brie’s surface, ensuring you don’t cut all the way through the cheese. This allows flavors to penetrate and cheese to ooze when baked.
  5. Top with Pesto: Spoon about half of the prepared sun-dried tomato pesto evenly onto the top of the brie, spreading it to cover the surface slightly.
  6. Bake: Bake the brie for 12 to 15 minutes in the preheated oven, until the cheese begins to ooze and soften, becoming creamy and inviting.
  7. Serve: Remove from the oven and serve warm immediately. Pair with crackers and bread for dipping and enjoying the rich, savory flavors.

Notes

  • If you prefer a milder heat, reduce or omit the Calabrian chilies.
  • To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently.
  • The crosshatch cuts on the brie help the pesto flavors penetrate and make the cheese melt better in the oven.
  • You can prepare the pesto a day ahead and refrigerate it to let the flavors meld.
  • Serve immediately after baking for the best molten texture of the brie.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: French, Italian
  • Diet: Vegetarian

Find it online: https://dishiary.com/savory-baked-brie-with-sun-dried-tomato-pesto-recipe/