Shelly's Recipe

TOMATO-PESTO STUFFED BRIE

Category: Cheese

1 cup boiling water
1 pkg (about 3 oz) sun-dried tomatoes
4 tbsp hot pepper sauce
2 green onions, chopped
2 (5-inch) rounds Brie cheese, about 13 oz each, well chilled
1 jar (1-3/4 oz) pine nuts, toasted
3 tbsp butter, softened
3/4 cup chopped fresh parsley

To toast pine nuts, bake at 350 5 minutes or until golden.

Pour boiling water over tomatoes in medium bowl. Let stand 4 minutes or until just softened; drain well and pat dry with paper towels. Place tomatoes, hot sauce and onions in food processor; process until smooth paste forms.

Using large sharp knife, split each Brie round in half horizontally. Spread tomato mixture over cut sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently. Spread butter on edges of rounds; roll in chopped parsley. Refrigerate about 1 hour. Cut into wedges; serve with crackers or French bread.

Note: Filled Brie may be served warm. (Do not coat with butter and parsley.) Place in baking dish; bake at 325 5 to 10 minutes or until slightly softened.