Again, I neglected to get a picture. This has a little back story. A WONDERFUL woman from our church decided to start a small group for young women from 25-35 to gather together to learn and try new recipes and share a little bit of life. It's great for us ladies and our husbands seem to like it too. :) Last group we focused on appetizers and this recipe was absolutely amazing. It was so pretty and delicious that I wasn't quite sure I could pull it off, but I attempted it for another family Christmas and it was, again, a huge hit! Give it a try!


Baked Brie with Pesto and Tomato

1 round (10 oz) Brie Cheese - 4 inch diameter (I used 5 inch diameter)
1 Tbsp purchased Pesto sauce
3 oil-packed dried tomatoes, patted dry and chopped (Don't forget to PAT DRY! otherwise, too much oil)
1 sheet frozen puff pastry (half of 17 1/4 ounce box), thawed according to pkg directions
Glaze: 1 egg, beaten with 1 Tbsp water

Cut Brie in half horizontally. Remove top half. Spread bottom half with pesto sauce and tomatoes, leaving 1/2 inch border uncovered; replace top. Roll out puff pastry on lightly floured board with a lighly floured rolling pin into a 12-inch square. Using a ruler and sharp knife, cut an 8 inch square out of the pastry. Reserve remaining pastry. Place Brie in center of square. Bring corners to top center of cheese, being careful not to stretch dough. Brush edges with egg mixture and press together to seal. Flip wrapped Brie over smooth surface. Use remaining pastry to make decorations (cut them out with cookie cutters to place on top of wrapped Brie). Brush Brie with glaze; add decorations, brush decorations with glaze. Let dry 5 minutes. Cut five or six 1/2 inch slits on top. Heat oven to 400 degrees. Place Brie on an ungreased pie plate. Bake 30 to 40 minutes or until pastry is evenly golden (cheese may leak out slightly during baking). Serve with thin water crackers.

SO beautiful and DELICIOUS!!!