Back to Recipes    
  Sinful Brie and Pesto Dip  
 

The original recipe didn't have the sundried tomatoes, but I added them and almost always put them in.

1 8 oz package cream cheese
One 4 1/4 oz brie or camembert (rind removed)
1/2 cup whipping cream
1 cup of pesto (recipe below)
sundried tomatoes in oil, drained and chopped - maybe about 1/2 cup (optional) [I have a recipe for making them home-made, if you're ambitious, under condiments]

Bring two cheeses to room temperature.   Beat with mixer until smooth.   Whip cream until stiff.   Fold into cheese mixture.

Line a mold, or bowl, with plastic wrap - (hint- grease the mold first so the plastic wrap will stick to the sides while you fill it).   Take 1/4 of the cheese mixture and put it in the bottom of the mold.   Layer 1/3 of the pesto on top of the cheese (then layer 1/3 of the tomatos, if using) and continue to alternate layers, ending with the cheese.   Cover and chill overnight in fridge (if you are in a hurry, put in freezer until firm and able to release from mold ).   Serve with crackers or crostini.

Classic Pesto

Although traditional pesto is made with pine nuts (pinion or pignoli nuts), this more affordable version is made with walnuts and is really exceptional.   In addition to using in the recipe above, use as a sandwich spread or serve over hot pasta. Mix in some heavy cream if desired for a richer, creamier sauce.

2 cups fresh basil leaves, thoroughly washed and patted dry
4 good sized garlic cloves, peeled and chopped
1 cup shelled walnuts
1 cup olive oil
1 cup freshly grated Parmesan cheese
1/4 cup freshly grated imported Romano cheese (or additional Parmesan)
salt and pepper to taste

Combine the basil, garlic and walnuts in the bowl of a food processor (or halve the recipe and use a blender) and chop.   Leave the motor running and add the olive oil in a slow, steady stream.   Shut the motor off and add the cheeses, a big pinch of salt and a liberal grinding of pepper.   Process briefly to combine, then scrape out of the bowl and cover until ready to use.   Makes 2 cups, enough for 2 lbs of pasta (1/2 recipe makes quite a bit)    Careful when re-heating, as it can separate easily.   Never boil.   I usually drain hot pasta and return it to the pan and add the sauce, this heats it up nicely without direct heat.

 

 

 

 

 

  
     
1