We had a great time and there was tons of yummy food all day long. The Pampered Chef rep, Shawnne, had some great tasting and great looking appetizers. I loved this one and she was nice enough to share the recipe:
Sun-Dried Tomato-Pesto Brie
1/4 cup pine nuts
2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped
1 T prepared basil pesto
1 4-inch round (8 oz.) Brie cheese with
1 loaf (16 oz) French baguette
rind, room temperature
Vegetable oil or Extra Virgin Olive oil
Preheat oven to 425. Coarsely chop the pine nuts and sun-dried tomatoes. Combine with the basil pesto. Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of Large Round Baking Stone. Spread 1/2 the mixture evenly over bottom half and top with remaining half of Brie, cut side up. Spread with remaining mixture, sprinkle with remaining pine nuts.
Using the bread knife, cut baguette on a bias into 24 1/4 inch thick slices. Arrange baguette slices around Brie, drizzle with oil. Bake 8-10 minutes or until baguette slices are golden brown and rie begins to soften. Remove from oven; let stand 5 minutes before serving.
I think it took about 20 or so minutes for the Brie to be devoured. It was delicious and fancy looking! Makes a great appetizer for any party!