In a glass serving bowl layer cheese, then pesto, more cheese, then sun-dried tomatoes, ending with cheese.
- 13.4 oz round of brie cheese
- 2 tbsp pesto sauce
- 2/3 cups sun-dried tomatoes, chopped approximately 8 tomatoes.
- 2 tbsp toasted pine nuts
- For serving: crostini or crackers
This can be served with room-temp brie or warmed. Below are the instructions for warming the brie.
Preheat oven to 350˚F. Line sheet with parchments paper. Remove brie from the packaging and place on the baking sheet. Bake for 13-15 minutes.
Toast pine nuts in a pan until starting to smoke.
Place warmed cheese in the middle of a serving plate. Top the round first with pesto to cover. Then top with chopped tomatoes, just smaller than the round so you can still see some green pesto showing around the entire edge. Top with pine nuts.
Place crackers and knives around the plate. If chilled, allow cheese come to room temperature for 30 minutes before serving.
Make using goat cheese
In a glass serving bowl layer cheese, then pesto, more cheese, then sun-dried tomatoes, ending with cheese.
Great for Christmas or an Italian party because of the colors.
peachesandtoast.com 