There are some flavors I just can’t get enough of and sun-dried tomatoes are one of them. I got this recipe from Pampered Chef. Years ago I attended a party where this Brie recipe was made but the ingredients were different. I love the tangy sweetness of the sun-dried tomatoes paired with the mild creamy Brie cheese. The best part about this recipe is you lay out the bread and cheese on stoneware (think pizza stone) and it all cooks together. The cheese will melt, the nuts will toast and the bread will crust all in one fell swoop!

Sun-dried Tomato Pesto Brie
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1 loaf (16 ounces) French baguette
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
¼ cup pine nuts
⅔ cup sun-dried tomatoes in oil, drained
1 tablespoon pesto

Preheat oven to 425°F. In a food processor, combine sun-dried tomatoes and pesto; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Stoneware. Spread half of the pesto mixture evenly over bottom half of Brie. Top with half of the pine nuts and remaining half of Brie, cut side up. Spread remaining pesto mixture over Brie; sprinkle with remaining pine nuts.

Using a bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Yield: 12 servings

Camembert cheese can be substituted for the Brie, if desired.