Bonus Recipe: Pesto Layered Brie

Pesto Layered Brie
Courtesy of Jimmy Sigona


  • A wedge of Brie
  • 2-3 TBL basil pesto (we recommend making your own or using Capellini pesto with pinenuts)
  • 1 package flatbread crackers (Or substitute a baguette. We recommend Grace or Acme.)
To begin, cut the wedge of Brie in half horizontally so you have a top and bottom half. Spread a thin layer of pesto (see recipe below or use Capellini) onto the bottom half of the Brie wedge and then replace the top.

Arrange the layered Brie on a platter with a healthy handful of flatbread crackers. To enjoy, simply use a cheese knife or small spreader to slice off a piece of the Brie and place it on a flatbread cracker or baguette slice.

basil2Simple Basil Pesto

  • One large bunch of basil (about 4 cups of leaves)
  • 2 cloves of garlic (Add more or less depending on how much garlic you like. We Sicilians love garlic!)
  • 1/3 c. pine nuts, toasted until golden and then cooled
  • 1/2 c. freshly grated Parmesan or Pecorino
  • 1/3 c. Sigona’s Fresh Press extra virgin olive oil
  • Sea salt and pepper to taste

Directions: Combine the basil in with the pine nuts in a food processor and pulse a few times to  chop. Then add the garlic and pulse a few more times.

Slowly add the olive oil in a constant stream while the food processor is on. Pause to scrape the sides of the bowl with a spatula once in a while to make sure all ingredients get mixed. Add the grated cheese and pulse again until blended. Add salt and pepper to taste.

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