baked brie with pesto twists
This recipe was based on a video from http://www.cookist.com . It was a delicious and easy appetizer for Thanksgiving. Here's the finished product: I made it using two pizza crusts, laying out the first crust, placing the wheel of brie in the center, then brushing some store-bought (I know, I know) pesto around the wheel. Then I laid the second crust on top, squeezed the air out from around the brie, and sliced the dough around the brie into tails and twisted them. I do wish I had brushed the dough with egg before baking it, but it still came out very nicely with the pesto leaking out on the twists giving some nice color. I baked it at 350 for about 30 minutes. When you take it out of the over, you can cut the top off the brie. It comes off easily - watch out because the cheese is wicked hot. The top makes a nice snack - it keeps the rind, if you like that sourness.