Merry Christmas! I hope you all had a wonderful holiday full of yummy food and pleasant family time. We had a very low-key Christmas, but it was so nice. After going from running on all cylinders trying to buy the perfect gifts, sitting around while sharing stories with family over
a glass of wine was exactly what the doctor ordered.
This dish is one of our favorite appetizers this time of year because it’s just so darn pretty and festive. And full of creamy, gooey, herby goodness. Every time my Aunt Jackie, the wonderful mastermind behind this Pesto Brie, is in town, we can almost always expect this dish to be set out as an appetizer. The anticipation of watching the Pesto Brie emerge from the oven as a hot gooey mess is almost too much to handle. And the fact that it can go from dish to table in less than 30 minutes? Pure perfection. Trust me: you need this in your life.
I am convinced that pesto is the king of all sauces. In fact, during my last night in Italy after having studied abroad in Rome for three months, pesto pasta was my last meal. And the pesto in this dish? Fuhgetaboutit. There’s just something so satisfying about the crispness, freshness, and cheesiness of pesto that makes it the perfect topping for…well…more cheese.
Speaking of cheese, is there any kind more perfect than brie? It’s subtly sweet and so incredibly smooth. Adding heat to the equation? Game. Over. The cheesy ooze. The cheesy goo. Oh me oh my.
Roasted red peppers add more sweetness and a slight smokiness to the party. And what a wonderful party it is. I always keep a spare jar of these in my pantry, as they add such a nice pop of red to the Pesto Brie.
Pine nuts. Perhaps my favorite nut. They pair perfectly with the pine nuts found most often in pesto. So creamy. So buttery. So crunchy. And so. dang. expensive. I totally understand if you’re on a budget and can’t afford these tiny gems of awesomeness. If that’s the case, use chopped walnuts, as pesto is sometimes made with walnuts. Regardless of your nut of choice, they’ll get all toasty and wonderful in the oven.
And this all can be yours for the low-low price of 30 minutes; ergo, it truly is the perfect appetizer for hosting family and friends. Once it’s taken out of the hot box, there is nothing more comforting than a big mouthful of this Pesto Brie. Serve it beside some simple pita chips or nutty crackers, and you may not even need the main course.
|Prep:||Cook:||Yield: 8-10 servings||Total:|
A gooey, creamy appetizer ready to impress your guests in less than 30 minutes!
- 1 12-oz wheel of brie
- 1/2 cup pesto (pre-made or homemade)
- 3/4 cup chopped roasted red peppers, sliced (jarred or homemade)
- 1/4 cup pine nuts (or use chopped walnuts)
- Preheat the oven to 350 degrees F.
- Place your brie in the middle of an oven-safe dish. Make sure your dish has some sort of a lip to keep in all of the gooey cheese. Scrape the wax of the brie to expose some of the cheese. You don't want to scrape too much - scrape just enough to assist in the melting process.
- Spoon the pesto over the top and down the sides of the brie. Place the roasted red peppers over the top of the pesto. Sprinkle the pine nuts on top of the red peppers.
- Place the dish in the oven for 20-30 minutes, or until the desired ooze has been reached. Keep an eye on the nuts to make sure they do not burn. Serve with pita or crackers.
Stay classy, internet friends!
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