Baked Brie with Basil Pesto and Sundried Tomatoes

Step 1: Score!

Unwrap your wheel of Brie, the bigger the better. I’m using a local Triple Cream Brie from Udder Delights in the Adelaide hills.

To begin, score the top of the brie like you’re cutting pizza. 

We only want to cut through the outer layer and be sure to stop at least half a centimetre from the edge otherwise the melted cheese will go everywhere and it will look disastrous.

Step 2: Spread

Next, spread basil pesto on top leaving a gap around the edge. Ideally a strong flavoured basil pesto is best.

Step 3: Top

Follow up by topping with semi sun dried tomatoes, try not to get too much of the oil on top.

Step 4: Heat

Carefully place into the basket of the air fryer and place into the air fryer.

We then set the air fryer to 195 degrees celsius or 380 degrees fahrenheit for 8 minutes.

Step 5: Remove

Once the time is up, open the air fryer. The sun dried tomatoes should have a little colour and the brie should be soft to the touch.

Step 6: Taste Test

Gently remove from the air fryer basket and plate up.

Serve with some toast bread and enjoy!

Delight in the decadent, complimenting flavours and texture of the melted brie mixed with the pesto and tomatoes.