Baked Gouda with Sun-Dried Tomato Pesto

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Serves 4 to 6
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Ingredients (14)

Baked Gouda:

  • 1 8-ounce can of refrigerated crescent roll dough
  • ½ cup pesto, prepared or homemade (see below for the recipe)
  • ½ cup sun-dried tomato paste
  • 1 tablespoon dried oregano
  • 1 7- to 8-ounce round Gouda, wax removed, at room temperature
  • 1 large egg, for egg wash
  • 1 tablespoon olive oil

Pesto:

  • 2 cups packed fresh basil leaves
  • 2 garlic cloves, peeled
  • ¼ cup pine nuts
  • 2/3 cup extra virgin olive oil
  • [[{{½}} cup Parmesan or pecorino cheese]]
  • Kosher salt* and freshly ground *black pepper to taste

Summary

This appetizer from Chef Adam Richman is easy to prepare and will impress even the most sophisticated guests.

Instructions

For the Gouda:
  1. 1Preheat the oven to 350F
  2. 2Remove the dough from the can, unroll it on to a lightly floured surface, and let it stand for 15 minutes or so to come to room temperature
  3. 3Roll the dough (or pat with your hands) into one big sheet large enough to enclose the cheese round. Spread the surface with the pesto and sun-dried tomato paste, leaving a one-inch border around the sides. Sprinkle with the oregano. Place the cheese in the center of the pastry sheet.
  4. 4Fold the dough over the cheese so it is fully encased. Place seam side down on a rimmed baking sheet.
  5. 5In a small bowl, beat the egg with the olive oil. Brush the top of the dough with the egg wash.
  6. 6Bake until the dough is golden brown, 15 to 20 minutes.

For the Pesto:

  1. 1In a food processor, pulse the basil, garlic, and pine nuts together until coarsely chopped. Slowly pour in the oil and process until fully incorporated and smooth. Remove to a bowl.
  2. 2Stir in the cheese and season with salt and pepper. Use that day, or put the pesto in an airtight container and store in the refrigerator for a few days.
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