Pesto And Brie Canapes

• 1/2 cup pine nuts
• 8 sun-dried tomatoes packed in oil, drained and finely chopped
• 2 small garlic cloves, minced
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup olive oil
• 1/3 cup minced fresh flat-leaf parsley
• 1 tablespoon minced fresh basil
• fresh ground pepper
• 1 lb ripe brie cheese, rind removed, at room temperature
• 1 baguette, sliced diagonally 1/4 inch thick (50 slices)

1. Set oven to 350 degrees. Spread pine nuts evenly on a baking sheet and toast until they turn golden, about 5-6 minutes; occasionally shake the pan while they are baking. Coarsely chop the pine nuts and set aside.
2. Mix the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper in a small mixing bowl.
3. Toast the baguette rounds at this point if you want a crispier bottom. They can be served either way - fresh or toasted.
4. Place the Brie in a medium mixing bowl and energetically beat until smooth. Spread about a teaspoon of Brie on each baguette slice, top with 1/2 teaspoon pesto, add pine nuts and serve.

pine nuts, tomatoes, garlic, freshly grated parmesan cheese, olive oil, parsley, fresh basil, fresh ground pepper, brie cheese, baguette

Taken from www.food.com/recipe/pesto-and-brie-canapes-157961 (may not work)