Tomato-Pesto Stuffed Brie

1. 1

   note* to toast pine nuts, bake at 350 F for 5 minute (the nuts should be slightly browned).

2. 2

   Pour boiling water over tomatoes in a medium bowl.

3. 3

   Let stand 4 minute or until just softened; drain well and pat dry with paper towels.

4. 4

   Place tomatoes, RedHot sauce and onions in food processor; process until smooth paste forms.

5. 5

   Using a large sharp knife, split each Brie in half horizontally.

6. 6

   Spread tomato mixture over cut sides of bottom halves.

7. 7

   Cut bottom halves.

8. 8

   Sprinkle evenly with pine nuts.

9. 9

   Cover the bottom halves with the top halves; cut side down.Press gently.

10. 10

    Spread butter on edges of rounds; roll in chopped parsley.

11. 11

    Refrigerate about 1 hour.

12. 12

    Cut into wedges and serve with crackers, french bread or toast points.

13. 13

    Note: Filled Brie may be served warm.

14. 14

    (Do not coat with butter and parsley).Place in baking dish; bake at 325F 5 to 10 minute or until sightly softened.

* Per serving · 4 servings · Values may vary.

No additional tips available.