So, Jeff's Aunt Cindy (a future contributor to this blog and an amazing cook) and I were preparing appetizers for CJ's party. I was thinking cheese plate, chips and salsa, hummus and pita, and cake. Cindy saw the extra brie I had purchased and the left-over loaf of No Knead Bread from the night before and said, "Let's whip up a baked brie!" Never one to turn down a cooking experience with Cindy, I agreed. Soon we were clipping oregano, thyme, and basil from the garden to make a simple pesto and in no time at all the smell of melted cheese was wafting through the house. What a way to impress the guests! Here's the recipe, as close as I can record it:
1 bread bowl (sourdough or other crusty bread like homemade no knead bread)
1-2 brie triangles
herbs, olive oil, and pine nuts
Slice the top off the bread and cut out the center to create a bowl. Trim the edges off the brie and cut it in a few large pieces. Brush the inside of the bread and inside of the top generously with olive oil. Chop the herbs and pine nuts in Cuisinart; then slowly add olive oil to make a pesto. Brush the pesto generously on the inside of the bowl and inside of the top. Spread brie out over bowl and put bread top on.