With December now in full swing, you know what that means: You’re busy pretty much all the time, with parties, cooking, eating, more cooking and eating, and if you’re lucky, more parties. Not to mention shopping, gift exchanges, and decorating. It’s a lot to do in a few short weeks, so if you can even one job easier, you should do it. Hopefully, I can help you with that today. It’s not huge, but it’s something.
Let’s talk about holiday meals for a minute. If you’re having a bunch of people over, you gotta have a variety of foods right? In addition to your main course and sides, you’ll need drinks, desserts, and maybe an appetizer or two, which is where I come in.
This holiday brie is as impressive as it gets, but without the fuss of making individual canapés and tartlets. You also don’t have to resort to frozen appetizers, which are super easy, but just not as delicious as you’d like. This is easy, pretty, and guess what else? So tasty.
The best part? It comes together in about 5 minutes. Really. If you’ve got a blender or food processor, you just whiz together the avocado oil pesto, spread it on your wheel of brie, and top with some sun dried tomatoes and pine nuts, and you’ve got a pretty, delicious appetizer in less time than it takes to explain to your grandma once again that, yes you really do make money, even if you don’t go to work everyday. Or maybe that’s just me.
For the pesto, I used a combination of parsley, basil, and rosemary and added pine nuts with the avocado oil. With a clove of garlic and some lemon zest, it comes out fragrant, herby, and easy enough to eat on its own, which I highly recommend. If you want to make it easier to eat, (but less pretty,) chop your sun-dried tomatoes before adding them on top.
Prep time: 5 minutes
1 small bunch parsley
1 sprig rosemary, stem removed
1 small bunch basil leaves
1 clove garlic
Juice and zest of 1 lemon
1/4 cup toasted pine nuts
1/4-1/2 cup Ava Jane’s Kitchen EVAO
1 wheel brie
7-8 sun dried tomatoes (not the oil packed variety, or just drain them really well)
Additional pine nuts
Aztec Sea Salt and fresh ground pepper, to taste
Put the herbs, garlic, lemon juice and zest, and pine nuts in a food processor and pulse until well combined. Drizzle in the oil until thickened and combined. Season with a little salted pepper.
Spread the herb sauce over the top of the brie in a thick layer (it’s okay if it drips down the sides a little.)
Lay the tomatoes in a flower shape around the top and sprinkle with a few more pine nuts. Serve with crackers, crostini, or toasted baguettes.
Download this recipe in easy to print PDF format: Holiday Brie