Brie with Pesto and Nuts
1 unit (125 g) Brise du Matin Brie cheese
30 ml (2 tbsp) pesto
15 ml (1 tbsp) lightly roasted pine nuts
1 small onion, minced
15 ml (1 tbsp) butter
30 ml (2 tbsp) olive oil
Freshly ground pepper
30 ml (2 tbsp) fresh basil, chopped
12 slices of baguette bread
1 garlic bud, degermed and halved
Directions:
Preheat oven to 350 °F. In a non stick pan, caramelize onions on medium heat in butter and 15 ml (1 tbsp) olive oil, 5 to 8 minutes. Remove from heat and set aside. Place cheese in an ovenproof dish slightly larger than the wheel of Brie, and spread pesto on top. Garnish with caramelized onions and pine nuts. Pepper to taste. Bake in the middle of the oven about 15 minutes or until cheese seems warm and tender to the touch. Meanwhile, rub each slice of bread with the cut side of a garlic bud. Brush bread slices with the rest of the olive oil. Place in oven and grill 5 to 10 minutes, until golden. Set aside. Remove cheese from oven, add basil and serve with the toasted bread.
