Pesto Baked Brie is an ooey-gooey, savory and irresistible dip that never lasts long at parties! It is quick and easy to prep and bursting with flavor. A wheel of melted Brie cheese is topped with a pesto-artichoke-tomato mixture and enclosed in a crispy, perfectly-baked puff pastry sheet. The best kind of party food!
I’ll admit that back in the day I was quite the little party-goer and party-thrower. I’m an introvert through and through, but I love people. I’ve always had a thing for gathering all of my favorite people together in one place and enjoying tons of delicious food and laughter. It’s the best! I still love parties and friends and food, but I’m always too tired to plan. Ha!
Baked Brie is something I experimented a lot with when my party days were hopping. It’s such a creamy, delicious appetizer to share and I love hiding different types of goodies inside the dough. So many different food combos taste great with Brie, too. This is one of my all-time favorite baked Brie creations. The flavors! Out of this world DELICIOUS!
HOW TO MAKE PESTO BAKED BRIE APPETIZER
STEP 1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.
STEP 2
In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the Brie cheese.
Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.
STEP 3
Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.
RECIPE TIPS
If you have pine nuts on hand, add a few into the pesto mixture for added crunch!
Consider making your own homemade pesto to add to this recipe!
Serve this appetizer right out of the oven! Cut into it with a sharp knife, releasing all the gooey goodies and let people dip chips, crackers, pita chips or even veggies into it.
OTHER DELICIOUS BRIE RECIPES
USES FOR PESTO
Probably my FAVORITE thing about pesto is that it is so versatile! It goes well with so many different foods. Here are a few ideas to get you started:
Use it as a spread on your next sandwich or wrap.
Toss a few tablespoons of it with your next batch of pasta.
Mix it into your next batch of vegetables!
Use it in place of pizza sauce.
Mix it into your breakfast eggs!
Make this Sun-dried Tomato and Pesto Dip from Fork in the Kitchen.
Pesto Baked Brie with Artichokes and Sun-Dried Tomatoes
Ingredients
- 1 puff pastry sheet defrosted
- 8 oz. wheel of Brie cheese rind intact
- 1/2 cup canned artichoke hearts drained and chopped
- 1/2 cup julienne-cut sun-dried tomatoes chopped
- 1/4 cup pesto
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the puff pastry sheet onto prepared baking sheet. Place wheel of Brie in center of pastry.
- In a medium bowl, combine the artichokes, sun-dried tomatoes and pesto. Mix well. Spoon over top of the brie cheese. Fold the pastry dough up over the top of the cheese and toppings and pinch at the seams.
- Bake in the preheated oven for 30 minutes. Serve with crackers, chips or veggies.
Notes
Consider making your own homemade pesto to add to this recipe!
Serve this appetizer right out of the oven! Cut into it with a sharp knife, releasing all the gooey goodies and let people dip chips, crackers, pita chips or even veggies into it.
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