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.
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.
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