We’ve outlined all the ingredients and directions for you to make the perfect Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts. This dish qualifies as a Easy level recipe. It should take you about 1 hr 15 min to make this recipe. The Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts recipe should make enough food for 6 servings.
You can add your own personal twist to this Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts recipe.
Ingredients for Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts
- 1 demi baguette, thinly sliced on the bias
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/3 cup marinated artichoke hearts, chopped
- 1/3 cup sundried tomatoes, chopped
- 3 tablespoons store-bought basil pesto
- 1 large egg
- All-purpose flour, for dusting
- One sheet frozen puff pastry (from a 17.3-ounce box), thawed
- One 8-ounce wheel of brie
- Crackers, sliced red bell peppers and endive, for serving
Directions for Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts
- Preheat an air fryer to 350°F.
- Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
- Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
- Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
- Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
- Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
- Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
- Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.
Cookware for your recipe
You will find below are cookware items that could be needed for this Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Brie – Brie (/briː/; French: ) is a soft cow’s-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France.”Brie” is a style of cheese, and is not in itself a protected name, although some regional bries are protected.
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
