The Chef in Stead

Cashew Pesto Baked Brie

750 g of Canadian Brie

150 g Peelled Garlic
250 ml Basil Leaves packed solid
125-175 ml Olive Oil
100 g Parmesan Cheese
250 ml Cashews un-salted
Pinch of Salt & Pepper to Taste

400 g of Puff Pastry

Process into a fine paste all the pesto ingredients and divide in 2 portions. Cut your piece of brie in half horizontally and stuff it with one half of your pesto inside and the other half on the top to end up with a brie/pesto/brie/pesto sandwich.

Roll down the puff pastry faily thin, but not too thin, place the stuffed brie in the middle, fold it closed while egg washing very well to seal all the brie inside. Flip it over on a baking sheet and baked at 375F until Golden Brown outside
(approx, 20-30minutes, watch it!)

If it needs more melting inside you can microwave it for 2 minutes. Serve 6
with Fruit Chutney, Raspberry Coulis and/or Balsamic Vinegar Onion Confit

Note:Basil can be mixed half and half with parsley for a cheaper version full of flavor.

Private Chef Martin for Cooking Classes and Catering in Kelowna, BC