Sun-dried Tomato Pesto on Brie
- prep time 0 min
- total time 0 min
- serves 6
¼ cup drained sun-dried tomatoes packed in oil, chopped
¾ cup fresh basil leaves
3 tablespoons extra virgin olive oil or oil from tomatoes
2 cloves garlic cloves minced
1 Round (8 oz/250 g) Brie
1. In mini food processor, chop sun-dried tomatoes finely. Add basil leaves; whirl until finely chopped. Add olive oil and salt; whirl until blended and smooth; stir in garlic.
2. Place Brie on baking sheet. Top with tomato mixture. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours.) Bake in 350°F (180°C) oven for 5 to 10 minutes or until cheese melts slightly.
3. (For a pasta sauce, whirl in ½ cup grated Grana Padano or Romano with olive oil.)