Recipe

Tomato-pesto Stuffed Brie Recipe

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Ingredients

Directions

Step #1 note* to toast pine nuts, bake this at 350 F for 5 min (the nuts should be slightly browned).
Step #2 Pour boiling water over tomatoes in a medium bowl.
Step #3 Let stand 4 min or until just softened; drain well & pat dry with paper towels.
Step #4 Place tomatoes, RedHot® sauce & onions in food processor/blender; process until smooth paste forms.
Step #5 Using a large sharp knife, split each Brie in half horizontally.
Step #6 Spread tomato mixture over cut sides of bottom halves.
Step #7 Cut bottom halves.
Step #8 Sprinkle top evenly with pine nuts.
Step #9 Cover up the bottom halves with the top halves; cut side down.
Step #10 Press carefully.
Step #11 Spread butter on edges of rounds; roll in sliced parsley.
Step #12 Refrigerate about 1 hr.
Step #13 Cut into wedges & serve this with crackers, french bread or toast points.
Step #14 Note: Filled Brie may be served warm.
Step #15 (Do not coat with butter & parsley).
Step #16 Place in baking dish; bake this at 325°F 5 to 10 min or until sightly softened.
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