“Umami Brie” with Pesto, Mushroom & Walnuts

It’s really starting to cool down in San Francisco. You can feel the chill even when it’s warm. Although for everyone else, this means baked goods and warm desserts are on deck , for me, this season is all about deep, savory flavors baked into each meal. And in honor of my favorite of the six basic tastes, Umami, I’ve combined all things Umami into this rich, savory, gooey, hearty, cheesy dish. It’s perfect as an appetizer for two, and will be best appreciated when sitting next to the fireplace on a windy, rainy, or icy day.

  • 1/3 lb. brie of your choice
  • 1/2 cup of walnuts, chopped
  • 1/3 cup homemade or store-bought pesto of your choice ( I used Cucina & Amore’s Artichoke Pesto)
  • EVOO, to drizzle
  • 4 large mushrooms, finely chopped
  • Sour baguette for dipping
  1. Preheat oven to 350 F.
  2. Allow your brie to sit at room temperature for at least 15 minutes.
  3. If you have a small brie wheel that fits into your ramekin, carefully remove the top rind (leave sides and bottom intact). If you have a slice of brie from a larger wheel, remove the top rind and carefully cut so that it will fit into your ramekin or small baking dish. You want each gap in the dish to be filled.
  4. Leaving 1 cm. of space between the top of your brie and the rim of your ramekin, spread pesto in a circular motion to fully cover the brie.
  5. Top with walnuts, carefully pressing into the pesto so that you are creating a crust. You can do this with a spoon or spatula.
  6. Top walnuts with mushrooms, and finally drizzle around 2 teaspoons of olive oil atop your ramekin dish.
  7. Bake at 350F for 15-18 minutes. You’ll be able to smell the mushrooms, pesto and brie when they begin to melt into each other.
  8. Remove and serve immediately with a fresh, warm baguette.

3 thoughts on ““Umami Brie” with Pesto, Mushroom & Walnuts

  1. Ok…this one is DELICIOUS. I am not a huge fan of mushrooms, so I replaced it with sliced artichoke hearts…and I didn’t have walnuts so I went for sliced almonds-both worked out really well! Perfect appetizer for a cold night in SF-thank you Coastal Countertop!

  2. Walnut allergy is an uncommon type of food allergy. All of us have heard of the well publicized peanut allergy. You might even have heard of milk and gluten allergies. But walnut allergy? Not so much. Because of the relative scarcity of reported cases of walnut allergy, it has been grouped all together with other tree nuts. However, the few who do have this allergy are thirsty for more information. This article provides a concise review on walnut allergy and its causes, diagnosis, and treatment.,

    Our own web portal

  3. Pingback: Artichoke Lemon & Pistachio Pesto | The Coastal Countertop

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