Description
Pesto Baked Brie is a warm, melty appetizer featuring creamy brie topped with basil pesto, sun dried tomatoes, and pine nuts, all served with crisp ciabatta wedges. It’s rich, elegant, and perfect for entertaining or a cozy night in.
Ingredients
Scale
- 2 small ciabatta loaves, sliced into small wedges
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, peeled
- 1 block (200g/7oz) brie
- 2 tablespoons basil pesto
- 2 tablespoons finely diced sun dried tomatoes
- 1–2 teaspoons pine nuts, optionally toasted
Instructions
- Preheat oven to 375°F (190°C). Line a baking tray with parchment paper.
- Toast pine nuts in a dry skillet over medium heat until golden. Set aside.
- Place brie in a small baking dish. Spread pesto over the top, then add sun dried tomatoes and pine nuts.
- Brush ciabatta wedges with olive oil and place them on the prepared tray.
- Bake brie for 12–15 minutes until soft and gooey. Toast bread until golden.
- Rub garlic clove lightly over warm ciabatta slices for added flavor.
- Serve brie immediately with the toasted ciabatta for dipping.
Notes
- Use ripe brie for best melt and flavor.
- Don’t overbake — it should be soft, not runny.
- Toasting pine nuts adds a deeper nutty flavor.
- Serve immediately while hot and melty.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 2g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg