Pesto And Brie Canapes Recipes

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PESTO AND BRIE CANAPES



Pesto and Brie Canapes image

Try to locate a wedge of Brie that comes from the Brie region of France for these great canapés from Word of Mouth in New York City. If the Brie is labeled "Appellation d'Origine Controlee" such as Brie de Meaux it is a quality Brie that tastes nothing like grocery store brie. Rouge et Noir Triple Cream Brie is an excellent alternative to French Brie that is sold in most larger grocery chains. Enjoy!

Provided by NcMysteryShopper

Categories     Cheese

Time 25m

Yield 4 Dozen Canapes

Number Of Ingredients 10

1/2 cup pine nuts
8 sun-dried tomatoes packed in oil, drained and finely chopped
2 small garlic cloves, minced
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1/3 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh basil
fresh ground pepper
1 lb ripe brie cheese, rind removed, at room temperature
1 baguette, sliced diagonally 1/4 inch thick (50 slices)

Steps:

  • Set oven to 350 degrees. Spread pine nuts evenly on a baking sheet and toast until they turn golden, about 5-6 minutes; occasionally shake the pan while they are baking. Coarsely chop the pine nuts and set aside.
  • Mix the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper in a small mixing bowl.
  • Toast the baguette rounds at this point if you want a crispier bottom. They can be served either way - fresh or toasted.
  • Place the Brie in a medium mixing bowl and energetically beat until smooth. Spread about a teaspoon of Brie on each baguette slice, top with 1/2 teaspoon pesto, add pine nuts and serve.

Nutrition Facts : Calories 993.2, Fat 64.3, SaturatedFat 25.4, Cholesterol 124.4, Sodium 1614.7, Carbohydrate 64.3, Fiber 4.6, Sugar 1.6, Protein 41.2

BRIE, PESTO, AND TOMATO PANINI



Brie, Pesto, and Tomato Panini image

I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 loaf Italian bread
1/4 cup pesto sauce
8 -12 ounces brie cheese, rind removed
1 large tomatoes, sliced
extra virgin olive oil
kosher salt and freshly cracked black pepper

Steps:

  • Slice the Italian bread in half, vertically.
  • Drizzle insides well with the olive oil and slightly on the outsides.
  • Slather the pesto on the insides and cover with the tomato slices.
  • Season with salt and pepper to taste then pile on the brie chunks or slices and cover with the top piece of the bread.
  • Heat the panini pan of frying pan and add the sandwich.
  • If you're using a frying pan be sure to use a weight to smush the sandwich while it heats.
  • Flip the sandwich when the bread starts to brown.
  • The panini is done when both sides are golden brown and the cheese starts to ooze!
  • Remove from heat and cut into appetizer sized portions.

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