Tomato-pesto Stuffed Brie

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• boiling water
• 1/4 cup sun-dried tomato, rehydrated
• 4 tablespoons frank's red hot sauce
• 2 green onions, chopped
• 2 (13 ounce) brie cheese, well chilled (each wheel about 5 inches and 13 ounces)
• 1 3/4 ounces pine nuts, toasted
• 3 tablespoons butter, softened
• 3/4 cup fresh parsley, chopped

Recipe

• 1 note* to toast pine nuts, bake at 350 f for 5 minute (the nuts should be slightly browned).
• 2 pour boiling water over tomatoes in a medium bowl. let stand 4 minute or until just softened; drain well and pat dry with paper towels.
• 3 place tomatoes, redhot® sauce and onions in food processor; process until smooth paste forms.
• 4 using a large sharp knife, split each brie in half horizontally.
• 5 spread tomato mixture over cut sides of bottom halves.
• 6 cut bottom halves.
• 7 sprinkle evenly with pine nuts.
• 8 cover the bottom halves with the top halves; cut side down.press gently. spread butter on edges of rounds; roll in chopped parsley.
• 9 refrigerate about 1 hour.
• 10 cut into wedges and serve with crackers, french bread or toast points.
• 11 note: filled brie may be served warm. (do not coat with butter and parsley).place in baking dish; bake at 325°f 5 to 10 minute or until sightly softened.