Pesto and Brie Canapes

• 1/2 cup pine nuts (about 3 ounces)
• 8 oil-packed sun-dried tomato halves, drained and finely chopped
• 2 small garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
• 1/4 cup olive oil
• 1/3 cup minced fresh flat-leaf parsley
• 1 tablespoon minced fresh basil
• Freshly ground pepper
• 1 pound ripe Brie, rind removed, at room temperature
• 1 long baguette, sliced diagonally 1/4 inch thick (about 50 slices)

1. Preheat the oven to 350.
2. Spread the pine nuts on a baking sheet and toast for about 8 minutes, shaking the pan occasionally, until golden.
3. Transfer the nuts to a work surface and coarsely chop them.
4. In a small bowl, combine the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper.
5. In a medium bowl, vigorously beat the Brie.
6. Spread 1 rounded teaspoon of Brie on each baguette slice.
7. Top each with 1/2 teaspoon of the pesto, sprinkle with the pine nuts and serve.

pine nuts, tomato, garlic, parmesan cheese, olive oil, parsley, fresh basil, freshly ground pepper, long baguette

Taken from www.foodandwine.com/recipes/pesto-and-brie-canapes (may not work)