So on yesterday’s inaugural Foodies’ Night In (#fni) Twitter chat sponsored by @cookingwcaitlin, we were talking all things cheese with @AlouetteCheese. 

And as things go, we started talking about baked brie because what cheese conversation would be complete without talking about baked brie?  There were lots of suggestions about making it with fruit and jam and honey and while that’s good, it’s not my thing.  I like my brie savory with a little bite to it.  So let’s talk about making

Baked Brie with Spicy Sundried Tomato Pesto

Making baked brie is actually really simple.  I did a lot of research on the topic and found that all recipes really seem to follow the steps laid out in this eHow article.  Basically all you do is bake, top and eat.

How to Make Baked Brie with Spicy Sundried Tomato Pesto

The key to making this recipe really tick is choosing a good brie.  (Not necessarily an expensive brie, but one that has French roots and has a good, strong flavor you like.)  The other key is make sure you offer your guests, your family, or just yourself, sturdy crackers or crostini that can take the punishment of having the cheese spread over it.  If not, you get crumbs.  And no one likes brie with crumbs!

You will need:

• 8 sundried tomatoes
• 8 leaves basil
• 2 cloves garlic
• 1/2 cup olive oil
• 2 tablespoons grated Parmesan
• 1 teaspoon sugar
• One wheel of brie cheese
• 1 tablespoon sriracha hot sauce

(Optional) You can also toast 4 tablespoons of pine nuts and add 2 tablespoons of them to the pesto, but do so only if you know none of your guests have allegies to pine nuts.

Preheat oven to 350.

In a food processor, add the tomatoes, basil, and garlic.  Pulse 5-10 times or until everything is well broken down.  Slowly drizzle in the olive oil until the pesto has reached the desired consistency.  Then add the sugar and the Parmesan.  Pulse 4-5 times to make sure it is well mixed.  Also, taste the pesto.  You should not need salt, but make sure you taste it just to be sure.

Next, cut the top mould of the brie off with a sharp knife.  Place it on a baking sheet and cover with the sriracha and then the sun dried tomato pesto.

Bake for 10-12 minutes or until the brie has just started to get melty.

Serve with crostini or crackers and fruit.  Enjoy!

Thanks to Helga’s Lobster Stew for the picture.