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Sun-dried Tomato Pesto on Brie

Sun-dried Tomato Pesto on Brie
YIELDS
6 servings
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Ingredients

¼
cup drained sun-dried tomatoes packed in oil, chopped
¾
cup fresh basil leaves
3
Tbsp extra virgin olive oil or oil from tomatoes
2
clove garlic cloves minced
pinch salt
1
Round (8 oz/250 g) Brie
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Directions

Step 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.

Step 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.

Step 3

(For a pasta sauce, whirl in ½ cup grated Grana Padano or Romano with olive oil.)

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