BRIE TOPPED WITH PESTO AND SUN-DRIED TOMATOES
There are many pesto recipes here use your favorite, store bought or try my Recipe #49909 Also buy or use your favorite recipe for sundried tomatoes on oil or try Recipe #57884 Be sure they are plump and tender and not rubber. I served with my Peppercorn Pepperoni with Cheese Bread
Provided by Rita1652
Categories Spreads
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place brie on a platter,top with pesto.
- Decorate with tomatoes.
- Serve with crackers or fresh crisp Italian bread.
BAKED BRIE WITH PESTO & SUNDRIED TOMATOES
A savory twist on baked brie has it topped with pesto, sundried tomatoes and pine nuts. Included are several tips for serving.
Provided by Pam
Number Of Ingredients 9
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.
GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY
Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F (200°C) degrees.
- Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
- Layer the remaining sheets vertically. Make sure to butter each sheet.
- Place brie in the center of the sheets and top with raspberry preserves.
- Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
- Bake at 400°F (200°C) between 25-30 minutes.
- Serve warm, with bread or crackers.
- Enjoy!
Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
SUNDRIED TOMATO PESTO
Steps:
- Cut the tomatoes in half and lay face up on a sheetpan prepared with olive oil. Sprinkle the tomatoes with olive oil, salt and pepper. Let dry in a 200 degree oven for 4 to 5 hours. Tomatoes will not dry out completely. Put the tomatoes, garlic, olive oil, oregano, basil, and salt in a blender or food processor.
- Process until the mixture is rough-textured, not completely smooth
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
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