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Sun-Dried Tomato Pesto on Brie

By The Canadian Living Test Kitchen

Tested till perfect

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Sun-Dried Tomato Pesto on Brie

This recipe makes 6 servings

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Ingredients

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

Preparation

In mini food processor, chop sun-dried tomatoes finely. Add basil leaves; whirl until finely chopped. Add olive oil and sa< 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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