Sun-Dried Tomato Pesto on Brie Sun-Dried Tomato Pesto on Brie

[migration] empty title 175 Image by: [migration] empty title 175 Author: Canadian Living

  • Portion size 6 servings


  • 1/4 cup drained sun-dried tomatoes in oil chopped
  • 3/4 cups fresh basil leaves
  • 3 tablespoons extra virgin olive oil or oil from tomatoes
  • 2 cloves of garlic minced
  • 1 pinch salt
  • 1 round Brie cheese (8 oz/ 250g)


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.

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.

For a pasta sauce, whirl in 1/2 cup grated Grana Padano or Romano with olive oil.

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Sun-Dried Tomato Pesto on Brie