Pesto-Brie Torta

Pesto-Brie Torta
Pesto-Brie Torta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (8 oz) round Brie

  • 1/4

    cup chopped fresh basil leaves

  • 1/4

    cup oil-packed sun-dried tomatoes, chopped

  • 1/4

    cup pine nuts

  • 1

    clove garlic, minced

Directions

Remove rind from top of Brie, cutting to within 1/2" of outside edges. Using a sharp knife, slice Brie in two, making the top slightly thicker than the bottom. Combine chopped basil, tomato with 2 T oil from tomato jar, pine nuts, and garlic; stir well. Place bottom round of Brie on an ungreased baking sheet. Spoon 1/2 tomato mixture over bottom round. Top with other round, pressing gently. Spoon remaining tomato mixture over each Brie stack; press gently. Bake at 325 degrees for 10 to 12 minutes or just until Brie is softened but not melted. Serve warm with baguette toasts or crackers.

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