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SUN-DRIED TOMATO PESTO ON BRIE




Source of Recipe


Magazine clipping






List of Ingredients



• 1/4 cup chopped sun-dried tomatoes
  
• 2 tsp. olive oil
  
• 2 cloves garlic
  
• 2 tsp. balsamic vinegar
  
• 1/2 tsp. dried basil
  
• 1/4 cup chopped fresh parsley
  
• pepper
  
• 2 pkg. round Brie cheese
  






Instructions



1. Cover tomatoes with boiling water; let stand for 15 minutes. Drain. In small skillet, heat oil over medium heat; cook tomatoes, garlic, vinegar and basil for 1 minute. Remove from heat; stir in parsley, and pepper to taste. Let cool. Cut rind off top of each cheese; place on baking sheet and top with tomato mixture. (can be prepared to this point, covered and refrigerated for up to 1 day). Bake in 350 degree oven for 5 to 10 minutes or until cheese melts slightly. Makes 6 servings.