Sun-Dried Tomato Pesto On Brie
|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)|
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.