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Sun-Dried Tomato Pesto On Brie Recipe
|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)|
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 mg
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
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.