TOMATO-PESTO STUFFED BRIE
Servings: 12 servings
Prep Time: 30
Cook Time: 0
1 package (3-ounces) unsalted sun-dried tomatoes (about 2 cups)
1 cup boiling water
4 tablespoons FRANK'S® RedHot® Original Cayenne Pepper Sauce
2 green onions, chopped
2 (5-inch) whole Brie, about 13 ounces each, well chilled
1 jar (1 3/4 ounces) pine nuts, toasted
3 tablespoons butter, softened
3/4 cup chopped parsleyDIRECTIONS:
Pour boiling water over tomatoes in medium bowl. Let stand 4 minutes or until just softened; drain well and pat dry with paper towels. Place tomatoes, Frank's RedHot Sauce and onions in food processor; process until smooth paste forms.
Using a large sharp knife, split each Brie round in half horizontally. Spread tomato mixture over cut side of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently. Spread butter on edges of rounds; roll in chopped parsley. Refrigerate about 1 hour. Cut into wedges; serve with crackers or French bread.
Tips: To toast pine nuts, bake at 350°F for 5 minutes until golden.To easily cut Brie, coat knife with nonstick cooking spray before using.
Note: If desired, filled Brie may be served warm. (Do not coat with butter and parsley.) Place in baking dish. Bake at 325°F for 5 to 10 minutes until slightly softened.