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,
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.