Appetizer Recipes
Roasted Pepper and Pesto Stuffed Brie
Roasted sweet peppers, pesto and pine nuts are artfully arranged on a split wheel of Brie.
Yield: 6 to 8 servings
Ingredients
- 1 Brie wheel
- 1/4 cup pesto
- 3 or 4 roasted red or yellow sweet peppers, sliced in long slivers
- 1/4 cup pine nuts
- 1 teaspoon olive oil
Instructions
- Split the wheel of Brie in half horizontally, creating 2 circles.
- Spread half of the pesto over the top of the bottom layer.
- Spread half of the peppers over the pesto on the bottom half of Brie.
- Position the top layer of Brie over the bottom half. Spread olive oil over the entire Brie surface.
- Using your hand along the edge of the Brie, sprinkle the pine nuts around the edge with your other hand, covering approximately 1 inch around the outside of the edge of the Brie.
- Spread remaining pesto onto the center of the top Brie.
- Arrange remaining peppers in the middle of the pesto surface.
- Serve with your favorite crackers or sliced baguettes.