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Instructions |
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To make pesto- Put all ingredients, but cheese in a food processor. Process until smooth and well blended. Fold in parmesan cheese. Use immediately or store in jar. Refrigerate up to 1 week or freeze for longer storage.
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To make dough- Combine warm water with yeast and sugar. Let it set until it bubbles on the top. Stir in olive oil and salt. Stir in one cup of flour. Pour over floured board. Knead, graduulay adding flour, only until it is slightly stiff. Be careful not to add too much flour. Put in oiled bowl, cover and let rise for 30-60 minutes. There should be enough dough to cook two piece of brie.
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To make baked brie- Heat oven to 350 degrees. Roll the dough out in a large circle on floured board. The brie has to be frozen. Scrap the white rind off only the top of the cheese and place in the center of the dough. Spread pesto on top of cheese. Wrap the dough around cheese. I'm careful not to have most of the dough wrapped on top, but equally on top and bottom. You have to be careful not to have any openings, where the cheese could possible leak out when cooking and melting.
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Place on a slightly greased pan. Bake 30 minutes or more. It is done when golden brown and kocking on the dough has a hollow sound.
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| Serving
Suggestions |
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Let set for 5-10 minutes before serving warm. Great hit at parties!
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Originally Submitted
3/14/2010
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