Pesto And Brie Canapes

Recipe Ingredients

1/2 cup	118ml	Pine nuts - (about 3 ounces)
8		Halves oil-packed sun-dried tomatoes - drained and, finely chopped
2		Garlic - minced
1/2 cup	73g / 2.6oz	Freshly grated parmesan cheese
1/4 cup	59ml	Olive oil
1/3 cup	30g / 1.1oz	Minced fresh flat-leaf parsley
1 tablespoon	15ml	Minced fresh basil
		Freshly ground black pepper - to taste
1 lb	454g / 16oz	Ripe brie - rind removed, at room temperature
1		Baguette - sliced 1/4" diagonally, (about 50 slices)

Recipe Instructions

Preheat the oven to 350F. Spread the pine nuts on a baking sheet and toast for about 8 minutes, shaking the pan occasionally, until golden. Transfer the nuts to a work surface and coarsely chop them.

In a small bowl, combine the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper. In a medium bowl, vigorously beat the Brie. Spread 1 rounded teaspoon of Brie on each baguette slice. Top each with 1/2 teaspoon of the pesto, sprinkle with pine nuts and serve.

Source:
Food and Wine

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