Brie Toscano with Two Pestos
By Richard E. Nollevaux
Brie Toscano with Two Pestos
By Richard E. Nollevaux
1 wheel Brie cheese, approximately 2 pounds
1 cup Sundried Tomato Pesto
1 cup Pesto Verde
1 Tbls capers, drained
2 Tbls shredded Asiago cheese
2 Tbls pine nuts
2 Tbls minced parsley
Cut Brie horizontally and put cut side up on serving platters. Trim off edges around Brie for easier service. Creatively apply the two pesto sauces in artful manner. Garnish with Asiago cheese, capers, and parsley.
Sundried Tomato Pesto
Yields about one cup
1 cup rinsed and drained oil packed sun dried tomatoes
4 leaves of fresh basil
3 cloves of garlic
water
juice of one lemon
salt and pepper
1/4 tsp crushed dried chili pepper
olive oil
Put drained sun dried tomatoes, basil and garlic into saucepan add enough water to barely cover. Bring to a boil, remove from heat. Drain when cool. Put mixture into a food processor with lemon juice, salt and pepper to taste, and crushed red pepper. Process 'til smooth, then slowly add olive oil 'til the pesto reaches the consistency you want. Refrigerate.
Pesto Verde
Yields about one cup
2 bunches of Basil
1/2 cup minced parsley
2 cloves garlic
salt and pepper
olive oil
2 Tbls pine nuts
Blanch leaves of 2 bunches of basil, squeeze out excess water, and put them into a food processor bowl with parsley, garlic, pine nuts, and salt and pepper to taste. Puree, adding olive oil until mixture reaches the desired texture and consistency.
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