This recipe is simply divine. I have no other word for it. You will completely be addicted to it, I mean, what’s not to love about cheese, melting, with lemony pesto slathered all over it? Add some Nutty Seeded Crackers and you are in entertainment heaven. (Not the dancing, singing kind, the 'come on over and eat great food kind’!)
The recipe first appeared in my 2016 Calendar, which has long sold out. You gotta be quick in this game! My next suggestion was going to be to wrap the entire thing in Iced Puff Pastry and bake it that way, but I am pretty sure you wouldn’t want to hear about that. (It’s a talent...and all bad! No apologies.)
- Zest and juice 1 lemon
- 50 g Parmesan, cubed
- 2 cloves garlic
- 100 g toasted pine nuts
- Handful fresh basil leaves
- 1 tsp sugar
- Pink Salt Flakes pink salt flakes to taste BUY
- 80 g Extra Virgin Olive Oil (EVOO) EVOO BUY
- 1 large wheel Brie or Camembert
- Cherry or grape tomatoes to garnish
Preheat oven to 180°C and line a baking tray with paper. Alternatively you could use a cheese baking dish.
Place zest, Parmesan and garlic into TM bowl and mill 8 sec/speed 8.
Add juice, pine nuts, basil, sugar and salt and blend 5 sec/speed 5.
Add oil through hole in lid for 5 sec/speed 5. Set dressing aside.
Place the brie onto the tray and pierce the top of the rind in the centre in a few places. Place into the hot oven for 5 minutes.
Spread some of the dressing on top of the cheese and return to the oven for a further 5 minutes.
Garnish with additional toasted pine nuts, basil leaves and some tomatoes if desired.
Serve immediately with crackers or French bread.