 Tomato-Pesto Stuffed Brie
Makes 12 servings
|
|
|
|
Image © Publications International, Ltd.
|
|
Tomato-Pesto Stuffed Brie
|
|
|
|
Ingredients
|
|
1
|
cup boiling water
|
|
1
|
package (about 3 ounces) sun-dried tomatoes
|
|
4
|
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
|
|
2
|
green onions, chopped
|
|
2
|
(5-inch) rounds Brie cheese, about 13 ounces each, well chilled
|
|
1
|
jar (1-3/4 ounces) pine nuts, toasted*
|
|
3
|
tablespoons butter, softened
|
|
3/4
|
cup chopped fresh parsley
|
|
*To toast pine nuts, bake at 350°F 5 minutes or until golden.
|
|
|
|
|
|
|
|
Prep Time
|
30 minutes
|
|
Chill Time
|
1 hour
|
|
|
|
|
|
|
1. Pour boiling water over tomatoes in medium bowl. Let stand 4 minutes or until just softened; drain well and pat dry with paper towels. Place tomatoes, Frank's RedHot Sauce and onions in food processor; process until smooth paste forms.
|
|
2. Using large sharp knife, split each Brie round in half horizontally. Spread tomato mixture over cut sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently. Spread butter on edges of rounds; roll in chopped parsley. Refrigerate about 1 hour. Cut into wedges; serve with crackers or French bread.
|
| |
|
Note
Filled Brie may be served warm. (Do not coat with butter and parsley.) Place in baking dish; bake at 325°F 5 to 10 minutes or until slightly softened.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
