This is one of the easiest and most delicious ways to serve baked brie!
Why does this recipe work so well? Think about it – we already know that pesto and mozzarella are a match made in heaven. Brie mimics that mild creaminess, but also adds the irresistible gooey texture alongside it. Add in a pop of flavour and colour with some sun dried tomatoes and it’s game over. Follow me…
Easy Crostini
Realistically, you can dunk anything into this baked brie (think Ritz crackers, bagel chips, pita chips). But one of my favourite things to do is to toast up some ciabatta.
You can do this on the stove in a hot pan, but I like to toast the bread under the grill/broiler. That way you can cook all the slices at the same time, rather than having to fry in batches (unless you’re using less bread, which is totally fair…)
One final thing I like to do is rub the crostini with raw garlic when it’s fresh out of the oven. The residual heat from the bread will very lightly ‘cook’ the garlic to remove the pungent raw flavour.
Process shots: slice ciabatta (photo 1), add to baking tray (photo 2), brush with oil (photo 3), toast both sides then rub with garlic (photo 4).
Baked Brie with Pesto
Baking the brie is as simple as scoring the top with a knife, then baking it until gooey. The pesto then comes into play after the brie has baked. You don’t want to bake the pesto with the brie; otherwise, it can burn and become oily. Plonking it on fresh at the end is far more preferable.
Pesto Baked Brie FAQ
Yes! If you’re in a rush, you can microwave it in short blasts and the difference is minimal.
Camembert has a much more pungent flavour. I find brie works better in this context, just to help the pesto shine without overpowering it. If you know you love Camembert though, you could definitely try it.
Bacon is always welcome! I’m personally not the biggest fan, but a lot of people also like balsamic glaze with their pesto dishes.
For more baked gooey goodness check out my Hot Honey Baked Camembert and Caramelised Onion & Bacon Baked Brie!
Alrighty, let’s tuck into the full recipe for this pesto baked brie shall we?!
How to make Pesto Baked Brie (Full Recipe & Video)
Pesto Baked Brie
Equipment
- Sharp Knife & Chopping Board
- Large Baking Tray
- Small Pot and Brush (for oil)
- Small Dish (for baking brie – see notes)
Ingredients
- 2x small loaves of Ciabatta, sliced into small wedges (see notes)
- 2 tbsp Extra Virgin Olive Oil, or as needed
- 1 clove of Garlic, peeled
- 1x 200g/7oz block of Brie (see notes)
- 2 tbsp Basil Pesto, or to preference (store-bought or homemade)
- 2 tbsp finely diced Sun Dried Tomatoes, or to preference
- 1-2 tsp Pine Nuts, or to preference (optionally toasted for extra flavour)
Instructions
- For the crostini: Preheat the grill/broiler to high. Space out the sliced ciabatta on a large baking tray and lightly brush both sides with oil. Toast both sides under the grill/broiler until golden and crisp. Lightly rub one side of each crostini with garlic.Alternatively, you can toast ciabatta in a hot pan until golden and crisp.
- For the brie: Preheat the oven to 180C/350F. Place the brie in a small dish and use a sharp knife to score the top. Bake in the oven for 12-15 minutes, or until the brie is melted all the way through (you can use a knife to check).
- Serving: Spread a couple of tablespoons of pesto on top of the brie, then scatter over the sun dried tomatoes and pine nuts. Use the crostini to dunk in whilst it's hot. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
