Brie with Pesto and Sun-Dried Tomatoes

Brie with Pesto and Sun-Dried Tomatoes - The Sweet Road

This is an amazing appetizer, introduced to us this summer by Nate’s brother, Chris, and his lovely wife Carrie. This is one of those things that you have to be in the mood for, as it is incredibly savory and garlicky. It’s great for small groups and parties, where everyone can try a small amount. Serve it with crackers or crusty bread.

Brie with Pesto and Sun-Dried Tomatoes
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 6
  • One 7-8 oz. package of Brie cheese (en España: 200 gramos), cut into ½-inch chunks, white rind left on
  • About ½ C – ¾ C of pesto, depending on how much you like pesto
  • About 6-8 sun-dried tomatoes packed in oil, sliced into bite-size pieces (en España: Tomates deshidratados. Normalmente en vidrio; Alcampo y Carrefour los tienen.)
  • 1 package of crackers (such as Carr's Table Water Crackers), 1 loaf of crusty bread, or 1 package of Melba toast
  1. Place the diced Brie on a platter or in a shallow bowl. Top with pesto and sun-dried tomatoes. Drizzle oil from the sun-dried tomato jar onto the mixture.
  2. Spoon onto crackers, bread, or Melba toast.
The recipe makes enough for a hearty appetizer for around 6 people; adjust it up or down according to how many you have to feed. It’s not a very precise recipe, just eyeball your amounts and throw it together depending on your preferences.


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