Prep Time
5 Mins
Yield
Makes 8 appetizer servings

Serve with black olives and French baguette slices or crackers.

How to Make It

Trim and discard rind from top of Brie. Place Brie on a serving plate; spread top with pesto, and sprinkle with tomatoes.

Ratings & Reviews

GaGaLandry's Review

JeanneFromNJ
March 04, 2010
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.

JeanneFromNJ's Review

GaGaLandry
December 07, 2008
I thought that this would be very easy to make, and it was...the problem was that I did not want to serve cold pesto sauce...so I warmed it, which eventually melted the brie into a large puddle. I also thought that the pesto overwhelmed the cheese...I would not make this again.