A food processor or blender is important to make the Pesto Saunce, but otherwise no special kitchen equipment is needed.
Roasted Pine Nuts and Pesto Sauce:
2 ½ tablespoons Pine Nuts
2 ounces of fresh Basil
A few baby Spinach Leaves
2 cloves of Garlic
A pinch of Sea Salt
4 tablespoons of Parmesan Cheese, freshly grated
2 tablespoons of mature Pecorino Cheese, freshly grated
½ cup of Extra-Virgin Olive Oil
Baked Brie en Croute
17 ounces (one half package) of frozen Puff Pastry), thawed
One 8-ounce package of Brie Cheese Round
1 ½ tablespoons Pine Nuts, roasted
2 tablespoons of the Pesto Sauce
Garlic Pita chips
Roasted Pine Nuts:
Heat the oven to 350 degrees. Spread all of the pine nuts you will need for this recipe on a baking sheet; put the sheet in the heated oven for 3 or 4 minutes. This is to release the aroma and flavor on the nuts.
Put the basil, spinach, garlic, cooled pine nuts and salt in a food processor or blender – pulse a few times until the mixture becomes a paste – be careful not to mix too much. Mix in the grated cheeses and pour the oil in pulsing the food processor several times until all ingredients are mixed well together but again do not overdo it.
Baked Brie en Croute:
Preheat the oven to 425 degrees. Lightly grease a baking sheet. Roll out the puff pastry on the baking sheet and place the brie round in the center of the puff pastry (leave the rind on the cheese if it comes with a rind). Place the pesto sauce on top of the cheese, and then place the toasted pine nuts on top of the pesto sauce. Bundle the puff pastry up and around the cheese making sure that you pinch the edges of the puff pastry to hold it all together. Bake in the oven for 20 to 25 minutes. Cool for about 5 minutes. Serve with the pita chips or your favorite crackers.