BAKED BRIE WITH PESTO & SUNDRIED TOMATOES
A savory twist on baked brie has it topped with pesto, sundried tomatoes and pine nuts. Included are several tips for serving.
Provided by Pam
Number Of Ingredients 9
Steps:
- Scrape top rind off brie with knife.
- Spread pesto on top of brie cheese.
- Mix tomatoes, olive oil, salt, Italian seasoning and pine nuts together and spread on top of brie.
- Baked at 350 degrees for 10-12 minutes or until brie in center is melted.
- Remove from oven and sprinkle with additional herbs and drizzle with balsamic vinegar, if desired.
ELEGANT BAKED BRIE
This is an elegant twist to an already elegant dish. This baked brie combines the strong but coordinating flavors of brie cheese with pesto sauce and pine nuts. It has a sweet taste and can be eaten alone or served with crackers or baked French bread.
Provided by MRSGERT
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
- Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
- Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.
Nutrition Facts : Calories 252.5 calories, Carbohydrate 13.1 g, Cholesterol 29.6 mg, Fat 17.8 g, Fiber 0.3 g, Protein 9.6 g, SaturatedFat 7.2 g, Sodium 428.6 mg, Sugar 3.4 g
AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS
Thanks to the air fryer, not only does puff pastry get perfectly golden brown and flakey, the overall cook time is a fraction of what it would take in a standard oven. Layered with pesto, sundried tomatoes and marinated artichoke hearts, this crowd-pleaser is loaded with flavor and festive charm.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat an air fryer to 350°F.
- Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
- Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
- Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
- Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
- Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
- Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
- Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.
LAYERED BRIE WITH PESTO
A colourful addition to an appetizer platter. Especially nice at Christmas with the red and green. Use prepared pesto or make your own when basil is in season. Prep time includes freezing Brie for 2 hours.
Provided by Just Call Me Martha
Categories Spreads
Time 2h40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover tomatoes with hot water and soak for 30 minutes.
- Drain well.
- Chop in food processor.
- Add olive oil and lemon juice and process until mixture is pureed.
- Season with pepper.
- Set aside Freeze Brie for 2 hours to firm.
- Preheat oven to 350.
- With sharp knife, split Brie in half horizontally.
- Spread base with pesto and then with sun-dried tomato mixture.
- Leave 1/4" from edge.
- Cover with top of Brie and press together gently.
- Bake for 10 minutes to just soften cheese.
- Top with pinenuts, pressing gently into skin of Brie.
- Serve with crackers and fruit for spreading and dipping.
Nutrition Facts : Calories 343, Fat 28.3, SaturatedFat 13.8, Cholesterol 75.6, Sodium 570, Carbohydrate 5.2, Fiber 1.9, Sugar 2.6, Protein 18.9
LAYERED PESTO CHEESE SPREAD
Guests won't be able to pass up this unique spread. In fact, the pesto and cheese combination will have them coming back for more! -Denise Hruz, Germantown, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- Line a 3-cup bowl with plastic wrap; set aside. , In a small bowl, beat cream cheese and butter until smooth. In another bowl, combine pesto and Parmesan cheese. Layer half of the cream cheese mixture, pesto mixture and sun-dried tomatoes in prepared bowl. Repeat layers. Cover and refrigerate for at least 1 hour., Unmold onto a serving plate. Serve with crackers.
Nutrition Facts : Calories 116 calories, Fat 12g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 129mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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