Sun-Dried Tomato Pesto On Brie Recipe


Difficulty LevelEasyServings8
MethodMain Ingredient
Interest Group


 Olive oil2 Teaspoon
 Sun dried tomatoes in oil1⁄2 Cup (8 tbs), drained and chopped
 Garlic2 Clove (10 gm), minced
 Balsamic vinegar2 Tablespoon
 Dried basil1⁄2 Teaspoon
 Chopped fresh parsley1⁄2 Cup (8 tbs)
 Freshly ground pepper To Taste
 Brie cheese16 Ounce (Two 8 Ounce Rounds)

Nutrition Facts

Serving size

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


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.