Today was a "toughie," as my Elijah would say. We brought our oldest son to the hospital for what we thought was a routine surgery to peek on his left ear tube that didn't appear to be doing its job. We left the hospital with some unexpected news and with a much bigger surgery on our calendar. I am still in the stages of processing everything, but I feel like things will be ok. We have been through so much with our oldest boy. This is just another hurdle that we will all leap over together!
This past Saturday, before any of this went down, my boys and I spent the night at our dear friends' house. Before we made pizzas with the kids, I quickly prepared this delish little appetizer and the four of us adults consumed it, well, um, very quickly. Dee. Lish.
Preheat your oven to 350 degrees F. Coat a baking sheet with cooking spray.
In a medium bowl, combine:
1/2 cup canned artichoke hearts, drained and chopped
1/2 cup julienne-cut sun-dried tomatoes, chopped
1/4 cup pesto
Mix well and set aside.
Defrost 1 puff pastry sheet according to the package directions and roll it out onto the prepared baking sheet.
Place an 8-oz. wheel of Brie cheese (rind intact) onto the center of the pastry sheet.
Top the Brie wheel with the artichoke-tomato-pesto mixture.
Fold the pastry sheet 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, veggies or just a spoon.
Wishing you all a wonderful week!