1/4 cup sun-dried tomatoes, (preferably packed in oil and julienne cut)
1/4 cup pine nuts
1 round (8 ounces) Brie cheese (about 4 inches in diameter)
1 loaf French Bread
Preheat oven to 350°F. Cut Brie in half horizontally...basically having two-4 inch diameter cheese rounds. Place one half of Brie, rind side down, on baking plate - I used my Pampered Chef pizza baking stone (served it on that too!). Spoon half of the pesto onto bottom half of Brie, spreading evenly; top with half of the sun-dried tomatoes, followed by half the pine nuts. Now top with the remaining half of Brie, rind side down. Spoon remaining pesto, sun-dried tomatoes and pine nuts over top. Cut the French bread on the diagonal and place around brie on the baking stone. Bake 12-15 minutes or until cheese is soft and just begins to melt...and then just leave out for serving!