Brie Sandwich with Arugula-Walnut Pesto

• 3 cups chopped walnuts, toasted
• 1-1/2 qt. arugula
• 1 cup KRAFT Zesty Italian Dressing
• 3/4 tsp. crushed red pepper
• to taste salt and black pepper
• 48 slices country walnut-sourdough bread, sliced
• 1-1/2 qt. roasted red peppers, cut into strips
• 3 cup onions, caramelized
• 6 each peaches, each cut into 8 slices, grilled
• 24 slices Brie cheese, cut into 1/2-inch-thick slices

1. Place walnuts, arugula, dressing and crushed red pepper in food processor; cover.
2. Pulse until mixture has paste-like consistency.
3. Season with salt and black pepper.
4. Transfer to bowl; cover.
5. Refrigerate until ready to use.
6. For each serving: Grill one side of each of 2 bread slices 30 sec.
7. or until lightly toasted.
8. Spread 1 rounded Tbsp.
9. of the pesto mixture onto untoasted side of each bread slice.
10. Top 1 of the bread slices with 1-3/4 oz.
11. of the pepper strips and 1 oz.
12. of the onions; cover with 1 Brie slice, 2 peach slices and remaining bread slice, pesto-side down.
13. Place in sheet pan sprayed with cooking spray.
14. Bake in 350 degrees F-convection oven 1 to 2 min.
15. or just until cheese begins to melt.
16. Serve warm.

walnuts, arugula, italian dressing, red pepper, salt, country, red peppers, onions, peaches, cheese

Taken from www.kraftrecipes.com/recipes/brie-sandwich-arugula-walnut-pesto-109945.aspx (may not work)