Tomato-Pesto Stuffed Brie

• boiling water
• 14 cup sun-dried tomato, rehydrated
• 4 tablespoons Frank's red hot sauce
• 2 green onions, chopped
• 2 (13 ounce) brie cheese, well chilled (each wheel about 5 inches and 13 ounces)
• 1 34 ounces pine nuts, toasted
• 3 tablespoons butter, softened
• 34 cup fresh parsley, chopped

1. note* to toast pine nuts, bake at 350 F for 5 minute (the nuts should be slightly browned).
2. Pour boiling water over tomatoes in a medium bowl.
3. Let stand 4 minute or until just softened; drain well and pat dry with paper towels.
4. Place tomatoes, RedHot sauce and onions in food processor; process until smooth paste forms.
5. Using a large sharp knife, split each Brie in half horizontally.
6. Spread tomato mixture over cut sides of bottom halves.
7. Cut bottom halves.
8. Sprinkle evenly with pine nuts.
9. Cover the bottom halves with the top halves; cut side down.Press gently.
10. Spread butter on edges of rounds; roll in chopped parsley.
11. Refrigerate about 1 hour.
12. Cut into wedges and serve with crackers, french bread or toast points.
13. Note: Filled Brie may be served warm.
14. (Do not coat with butter and parsley).Place in baking dish; bake at 325F 5 to 10 minute or until sightly softened.

boiling water, tomato, s red, green onions, brie cheese, nuts, butter, fresh parsley

Taken from www.food.com/recipe/tomato-pesto-stuffed-brie-212510 (may not work)