Baked Brie w/Pesto & Sun-dried Tomatoes

Makes 6 servings
This decadent and simple offering is sure to please any crowd.

1 Tbsp (15 ml) VE Pesto Herb Mix
2 Tbsp (30 ml) hot water
1 Tbsp (15 ml) VE Sun-dried Tomato & Herb Dip Mix
2 Tbsp (30 ml) finely diced sun-dried tomatoes in oil, drained
1 — 125 g (4 oz) wheel brie cheese

1. Combine first 4 ingredients and let stand 5 minutes.
2. Place brie in VE Brie Baker & More and top with sun-dried tomato mixture.
3. Microwave on high for approximately 2 minutes, or until softened but retaining its shape.

Per serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 5 g

Preparation Tip: To create a gooey top yet retain shape, cut off top rind of brie before heating, leaving a rim approximately ½” (1.25 cm) high.

Serving Suggestion: Serve with crackers, melba toast or French baguette rounds