Best Brie Topped With Pesto And Sun Dried Tomatoes Recipes

BAKED BRIE WITH PESTO & SUNDRIED TOMATOES

Steps:

• Scrape top rind off brie with knife.
• Spread pesto on top of brie cheese.
• Mix tomatoes, olive oil, salt, Italian seasoning and pine nuts together and spread on top of brie.
• Baked at 350 degrees for 10-12 minutes or until brie in center is melted.
• Remove from oven and sprinkle with additional herbs and drizzle with balsamic vinegar, if desired.

BAKED BRIE RECIPE WITH SUN-DRIED TOMATOES

Steps:

• Preheat the oven to 350ºF.
• Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
• Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS

Steps:

• Preheat an air fryer to 350°F.
• Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
• Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
• Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
• Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
• Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
• Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
• Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

SLOW COOKER BAKED BRIE WITH PESTO & SUN DRIED TOMATO

Steps:

• unwrap wheel of brie cheese and place it in the center of your slow cooker *
• add sun-dried tomatoes in a ring around the outside of the brie
• spoon pesto sauce over the top of the brie and spread around
• place pieces of roasted red pepper decoratively on top of the pesto
• cover and cook on low for 1-2 hours. Total cooking time will depend on your slow cooker. You will know your brie is ready to serve when the centermost point is soft. Use a fork tine or the tip of a sharp knife to confirm.

BRIE WITH SUN-DRIED TOMATOES

Steps:

• Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
• Place on serving plate.
• Remove 4 tomatoes and 1 Tbsp.
• oil, reserving remaining tomatoes and oil for other uses.
• Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
• Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
• Garnish with sprigs of parsley, if desired.
• Serve with assorted crackers.