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Print Recipe

Melted Brie and Sun Dried Tomatoes in Garlic Sourdough

Ingredients:

1 seeded, round sourdough
2 T olive oil
3 cloves garlic – pressed
1 or 2 wheels of Brie cheese
(depending on the size of the loaf and the amount of people you are serving)
6-8 oz container prepared pesto sauce
1/2 cup sundried tomatoes – chopped (you can also use oil packed)
Baguette slices or water crackers

Preparation:

Remove top of sourdough round and scoop out the inside to create a bowl in the bread. Brush the olive oil around the entire inside surface of the bread and rub in the garlic cloves. Horizontally slice the top off the first wheel of Brie and place in the bread. Place a layer of the pesto sauce on top of the Brie. Horizontally slice the top off the 2nd wheel of Brie and place on top of the pesto. Layer the sundried tomatoes on top. Cover the bowl with aluminum foil and place in a 325°F oven for approximately 30 minutes. The cheese needs to be heated all the way through. Lay the seeded top at an angle on the bowl and serve with baguette slices or water crackers. Serves 6-8.

Serve with:

Kunde Family Winery Chardonnay