Pan-Fried Brie with Sun-Dried Tomato Pesto Recipe

Pan-Fried Brie with Sun-Dried Tomato Pesto is your new favorite appetizer! This savory party food will be a hit at any gathering. Be prepared to share the recipe because everyone will be asking for it!

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I literally dreamed about this appetizer for like four nights in a row before calling it perfect and giving it a whirl. If you don't dream constantly about food like I do, please just act like I'm not a weirdo. Because OHMY-goodness this turned out delicious and it is totally worth the title. I mean, sun-dried tomato pesto on anything is spectacular, but when it sits atop Brie cheese that has been pan-fried in oil and Triscuits?! Yes. Please. Now.

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I brought this appetizer to Thanksgiving dinner and this baby was a party hit. It would perfectly adorn any holiday or party table.

Fried Brie with Sun-Dried Tomato Pesto

This is officially my new favorite way to enjoy Brie, which is saying a lot considering how delicious this Baked Brie with Pecans and Roasted Pepper Jam and this Baked Brie with Artichokes both are. Please promise me you'll try this!

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Thanks for being here, friends! ENJOY your week!

Fried Brie with Sun-Dried Tomato Pesto
Sun-Dried tomatoes, Basil, Pesto
Appetizer
American
Yield: Two Brie wheels (serves ~16)

PAN-FRIED BRIE WITH SUN-DRIED TOMATO PESTO

prep time: 5 minscook time: 15 minstotal time: 20 mins

This is the perfect savory appetizer for any occasion! It'll go quickly!

ingredients:

SUN-DRIED TOMATO PESTO
  • 7-oz. jar 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 to 1/2 cup olive oil
PAN-FRIED BRIE
  • 15 Triscuit crackers, crushed
  • 1/4 cup olive oil
  • Two 14-oz. wheels Brie cheese, rinds removed

instructions:

MAKE THE SUN-DRIED TOMATO
  1. 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
  1. 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
  1. Place fried Brie wheels on a serving platter and top with sun-dried tomato pesto. Serve immediately with crackers or crusty bread.
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