I have made this recipe many times.... for my book club, as an appetizer before dinner parties, to take as an appetizer. It is so easy and so good. I make it once all the ingredients are at room temp and it's very well received. One additional ingredient (and I think this was in the original recipe in the magazine issue) is pine nuts. I toast and sprinkle a few pine nuts on top before serving.
Serve with black olives and French baguette slices or crackers.
Yield: Makes 8 appetizer servings
More From Southern Living
- 1 (8-ounce) round Brie
- 1 (3.5-ounce) jar prepared pesto
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1. Trim and discard rind from top of Brie. Place Brie on a serving plate; spread top with pesto, and sprinkle with tomatoes.
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