|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 14g||52%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Soft, rich Brie cheese smothered with pesto is the type of appetizer you should never make at home alone because you'll eat the entire thing. The slightly warm cheese and creamy basil pesto melt together into a cheesy, garlicky appetizer that can be scooped up with slices of baguette.
There's no need to buy expensive Brie for this recipe; your favorite inexpensive supermarket cheese will do. Unless you have a store-bought pesto that you really love, take the time to make homemade pesto. It always seems to taste better and doesn't take all that much effort, just a food processor.
- 1/4 cup pine nuts
- 1 large garlic clove (skin removed)
- 1/2 cup Parmigiano-Reggiano cheese (freshly grated)
- 1/4 cup Pecorino Romano cheese (freshly grated)
- 1/2 cup extra-virgin olive oil
- 2 cups fresh basil leaves (loosely packed)
- 1/2–3/4 pound Brie wedge
Gather the ingredients.
Pre heat the oven to 325 F. In a food processor, combine the pine nuts, garlic, and cheese until finely chopped.
With the food processor running, add the olive oil. Pulse until a paste is formed, about 30 to 40 seconds. Add basil leaves. Pulse just until the basil leaves are chopped and blended into the nut paste.
Put the wedge or round of brie in a rimmed baking dish that can also be used to serve it, or onto a cookie sheet.
Warm the brie in the oven just until the edges are melting and bubbly, about 6 to 8 minutes. Be careful not to overheat it or the Brie will completely melt.
Spread the pesto on top of the Brie. Extra pesto can be spooned around the brie, or placed in a separate bowl.
Keep Pesto Green
Once chopped and bruised, basil leaves begin to lose their bright green color. Basil pesto often turns dark green or even brown if it's not eaten immediately. The flavor is still good (although not as good as very fresh pesto), but the color can be unappetizing.
So how can you keep pesto bright green? It's not easy, though there are a couple of tricks you can try:
- Adding a little bit of fresh or blanched baby spinach leaves can help add some green color, and doesn't change the flavor of the pesto much.
- Blanching the basil leaves in hot water to slow down the enzymes that turn the leaves brown can also help. This will give the pesto a slightly mushy texture and diminishes the flavor of the basil.