Pasqualina's Italian Market and Deli

Our family is first generation American, and we have been raised in true Italian traditions; family commitment, strong connections to our community, integrity, and pride.

Please stop by and see us. We have free wi-fi, and a clean, comfortable place to shop. Come get to know us!

Pesto and Roasted Red Pepper Brie


  • • 1 8 oz round of brie – using the herbed brie makes it even better
  • • 3 tablespoons pesto

o 6 cups loosely packed basil leaves

o 1/3 cup Imported Pine Nuts

o 1⁄2 small garlic clove

o 1⁄2 cup fruity olive oil – Sicilian or Ligurian

o 1 tsp salt

o 1/3 cup grated Parmigiano reggiano

o 1/3 cup pecorino

Soak basil leaves for 15 minutes in cold water to remove bitterness

In food processor, combine nuts, garlic and cover with oil. Puree until 

creamy and add salt

Add the basil in small batches, and puree in short pulses to combine, 

not overblend

Add cheeses in the same fashion

• 3 tablespoons roasted sweet red pepper, chopped


Preheat oven to 350° F. 

Slice an 8 oz. round of brie in half horizontally, making 2 equal layers. Spread pesto on bottom layer, spread peppers over the pesto, and cover with the top layer of brie. 

Bake on an oven-proof plate until softened and warm (10 - 12 minutes). Serve warm, with crackers, bread, or fruit.


Mon. 10am-6pm

Tues. 10am-6pm

Wed. 10am-6pm

Thurs. 10am-7pm

Fri. 10am-7pm

Sat. 10am-5pm

Sun. 10am-5pm

Copyright Pasqualina's 2014

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