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Sun-Dried Tomato Pesto On Brie

Ingredients
  Olive oil 2 Teaspoon
  Sun dried tomatoes in oil 1⁄2 Cup (8 tbs), drained and chopped
  Garlic 2 Clove (10 gm), minced
  Balsamic vinegar 2 Tablespoon
  Dried basil 1⁄2 Teaspoon
  Chopped fresh parsley 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Brie cheese 16 Ounce (Two 8 Ounce Rounds)
Directions

Preheat the oven to 350 degrees.
Heat the olive oil in a skillet over medium-low heat.
Combine the sun-dried tomatoes, garlic, vinegar and basil in the skillet and cook for 2 minutes.
Remove from heat.
Stir in parsley and pepper.
Remove the top rind from each cheese round.
Place cheese on baking sheet and top with tomato mixture.
Bake for 5 to 10 minutes or until cheese melts slightly.
Serve with crackers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Party
Servings: 
8

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4.14412
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 261 Calories from Fat 176

% Daily Value*

Total Fat 20 g31%

Saturated Fat 10.1 g50.3%

Trans Fat 0 g

Cholesterol 56.7 mg18.9%

Sodium 375.8 mg15.7%

Total Carbohydrates 7 g2.4%

Dietary Fiber 1.4 g5.5%

Sugars 4 g

Protein 13 g26.2%

Vitamin A 13.6% Vitamin C 9.3%

Calcium 12% Iron 4.1%

*Based on a 2000 Calorie diet

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Sun-Dried Tomato Pesto On Brie Recipe