Pesto and Brie Canapes

  • SERVINGS: makes about 4 dozen

Choose a wedge of ripe Brie that's soft in the center for these garlic-spiked bites from Word of Mouth in New York City. You can toast the bread slices for a crisper base.

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  1. 1/2 cup pine nuts (about 3 ounces)
  2. 8 oil-packed sun-dried tomato halves, drained and finely chopped
  3. 2 small garlic cloves, minced
  4. 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  5. 1/4 cup olive oil
  6. 1/3 cup minced fresh flat-leaf parsley
  7. 1 tablespoon minced fresh basil
  8. Freshly ground pepper
  9. 1 pound ripe Brie, rind removed, at room temperature
  10. 1 long baguette, sliced diagonally 1/4 inch thick (about 50 slices)
  1. Preheat the oven to 350°. Spread the pine nuts on a baking sheet and toast for about 8 minutes, shaking the pan occasionally, until golden. Transfer the nuts to a work surface and coarsely chop them.
  2. In a small bowl, combine the sun-dried tomatoes with the garlic, Parmesan, olive oil, parsley, basil and pepper. In a medium bowl, vigorously beat the Brie. Spread 1 rounded teaspoon of Brie on each baguette slice. Top each with 1/2 teaspoon of the pesto, sprinkle with the pine nuts and serve.