Pan-Fried Brie with Sun-Dried Tomato Pesto
This is the perfect savory appetizer for any occasion! It’ll go quickly!
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Servings: 16 people
Calories: 130kcal
Ingredients
SUN-DRIED TOMATO PESTO
- 7 oz. sun-dried tomatoes in oil
- 1 cup fresh basil leaves
- 2-3 cloves garlic halved
- 1/2 cup pine nuts or walnuts
- 1/4 cup Parmesan cheese
- Salt and pepper
- 1/4-1/2 cup olive oil
PAN-FRIED BRIE
- 15 Triscuit crackers crushed
- 1/4 cup olive oil
- 2 14 oz. wheels Brie cheese rinds removed
Instructions
MAKE THE SUN-DRIED TOMATO
- In a food processor or blender, combine the sun-dried tomatoes (include oil from the jar), basil, garlic, pine nuts or walnuts, Parmesan, salt and pepper. Puree/pulse until chunky. Drizzle in the olive oil and continue to puree/pulse until mixture is moist. (You’ll need somewhere between 1/4 and 1/2 cup for this.)
MAKE THE PAN-FRIED BRIE
- Place cracker crumbs in a single layer on a small plate. Heat the 1/4 cup of olive oil in a skillet over medium-low heat. One at a time, dip the sides of the Brie wheels into the oil and then into the cracker crumbs, coating completely. Return to the skillet and fry each wheel on each side for 3-5 minutes, or until cheese gets melty.
ASSEMBLE
- Place fried Brie wheels on a serving platter and top with sun-dried tomato pesto. Serve immediately with crackers or crusty bread.
Notes
Yield: Two Brie Wheels
Nutrition
Calories: 130kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 73mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 13mg | Calcium: 29mg | Iron: 1mg
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