Yields
10 servings
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ingredients
3
cup (750 mL) arugula, trimmed
¼
cup (50 mL) lightly toasted pine nuts
tsp (20 mL) extra virgin olive oil
1
clove garlic
¼
tsp (2 mL) salt
¼
tsp (1 mL) pepper
¾
cup (175 mL) sun-dried tomatoes, packed in oil, finely chopped
2 4-inch
(10 cm) rounds of Brie
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directions
Step 1
Preheat oven to 350 degrees (180 Celsius).
In a large saucepan of boiling salted water, immerse arugula in fine mesh sieve for 30 seconds. Rinse with cold water. Drain and squeeze dry.
Step 2
In the bowl of a food processor, combine arugula, pine nuts, olive oil and garlic. Pulse until thick paste forms. Season with salt and pepper. Transfer to bowl.
Step 3
Remove top rind of Brie. Spread with half of arugula mixture. Top with half of sun-dried tomatoes. Repeat with second Brie.
Step 4
Bake on parchment lined baking sheet, at least 2-inches (5 cm) apart, until cheese is soft in centre, 10-12 minutes.
Step 5
Tip: To check if cheese is soft, pierce with a skewer or toothpick.