Pesto And Brie Canapes - cooking recipe

Ingredients

1/2 cup pine nuts
8 sun-dried tomatoes packed in oil, drained and finely chopped
2 small garlic cloves, minced
1/2 cup freshly grated parmesan cheese
1/4 cup olive oil
1/3 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh basil
fresh ground pepper
1 lb ripe brie cheese, rind removed, at room temperature
1 baguette, sliced diagonally 1/4 inch thick (50 slices)

Preparation

Set oven to 350 degrees. Spread pine nuts evenly on a baking sheet and toast until they turn golden, about 5-6 minutes; occasionally shake the pan while they are baking. Coarsely chop the pine nuts and set aside.
Mix the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper in a small mixing bowl.
Toast the baguette rounds at this point if you want a crispier bottom. They can be served either way - fresh or toasted.
Place the Brie in a medium mixing bowl and energetically beat until smooth. Spread about a teaspoon of Brie on each baguette slice, top with 1/2 teaspoon pesto, add pine nuts and serve.