How to Cook Baked Brie With Basil Pesto and Sundried Tomatoes

An excellent cheesy delight for parties, Christmas or simply a snack.

Ingredients

• Brie
• Basil Pesto
• Sun-dried tomatoes

Unwrap your wheel of Brie, the bigger the better. I’m using a local Triple Cream Brie from Udder Delights in the Adelaide hills.

To begin, score the top of the brie like you’re cutting pizza. 

We only want to cut through the outer layer and be sure to stop at least half a centimetre from the edge otherwise the melted cheese will go everywhere and it will look disastrous.

Next, spread basil pesto on top leaving a gap around the edge. Ideally, strong-flavoured basil pesto is best.

Here's my recipe for basil pesto.

Follow up by topping with semi-sun-dried tomatoes; try not to get too much oil on top.

Carefully place into the basket of the air fryer and place into the air fryer.

We then set the air fryer to 195 degrees Celsius or 380 degrees Fahrenheit for 8 minutes.

Once the time is up, open the air fryer. The sun-dried tomatoes should have a little colour, and the brie should be soft to the touch.

Gently remove from the air fryer basket and plate up.

Serve with some toasted bread, and enjoy!

Delight in the decadent, complimenting flavours and texture of the melted brie mixed with the pesto and tomatoes.