Baked Brie With Sun Dried Tomatoes And Pine Nuts Recipes

Steps:

• In a mini food processor with metal blade, pulse together the tomatoes, garlic, tomato sauce, red wine and sugar until tomatoes are chopped fine and everything is well blended.
• Stir in basil and oregano.
• Pile generously on top if the cheese and heat through in a 350 degree F oven until cheese is soft.
• Serve with slices of French baguette bread.

Steps:

• Heat oven to 450 degrees.
• Trim white rind off top of cheese. Place cheese in a pie plate.
• Mix tomatoes and parsley. Spread evenly over cheese. Sprinkle with pine nuts. Bake 10 minutes until heated through.

Steps:

• Chop sun dried tomatoes, and cover with hot water for 15 minutes.
• Chop basil and parsley.
• Mince garlic.
• Drain tomatoes well, squeezing out excess water.
• In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
• Add garlic and continue to saute, stirring constantly.
• Add balsamic vinegar, basil and parsley.
• Stir constantly for 1 minute and remove from heat.
• Remove as much rind as possible from brie.
• Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
• I serve this with crackers and crostini.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut Brie cheese horizontally in half, creating two equal rounds similar to a layered cake. Spread pesto sauce on the cut surface of 1 half; sprinkle pine nuts and brown sugar over pesto layer. Place the other Brie half on top of pesto mixture.
• Separate crescent rolls and cover entire Brie round with crescent roll dough, sealing all the gaps. Place covered Brie on a baking sheet.
• Bake in the preheated oven until Brie cheese is softened and crescent rolls are lightly browned, about 20 minutes.

Steps:

• Remove rind from top of Brie, cutting to within 1/2 inch of outside edges.
• Place on serving plate.
• Remove 4 tomatoes and 1 Tbsp.
• oil, reserving remaining tomatoes and oil for other uses.
• Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well.
• Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour.
• Garnish with sprigs of parsley, if desired.
• Serve with assorted crackers.

Steps:

• In a small bowl, combine butter and oil. Lightly brush one sheet of phyllo dough with some of the butter mixture; place another sheet of phyllo on top and brush with butter mixture. Repeat twice., Cut layered phyllo into a 9-in. square; discard trimmings. Spread chopped tomatoes in the center of the square. Place Brie over tomatoes. , Brush corners of phyllo with 1 teaspoon butter mixture. Fold pastry over the cheese and pinch edges to seal. Place seam side down on a greased baking sheet. Brush with remaining butter mixture. , Bake at 350° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving with crackers.

Steps:

• Preheat oven to 325 degrees.
• Remove rind from Brie, then cut brie into cubes.
• In small bowl, combine sun dried tomatoes, garlic, thyme, fresh cracked black pepper.
• In a small baking dish, layer the base with about 1/3 of the sun dried tomato mixture, then top with 1/2 of the chopped brie. Repeat the layering until the top layer is the sun dried tomato mixture.
• Allow the layering to at least reach the rim of the baking dish. The dip will melt down considerably.
• Bake in oven for about 30 minutes, or until the brie completely melts and becomes bubbly. You may need to stir the dip one time, about 15 minutes into the baking to combine the layers.
• Serve warm, with bread or crackers.