This slow cooker, baked brie dish is beyond description. All the gooey deliciousness of baked brie cheese combined with the amazing flavors of pesto and sun-dried tomatoes. The perfect party food!
My favorite recipe is any simple recipe that tastes like it was harder to make than it was. This baked brie recipe fits the bill perfectly! The first time you try this amazing appetizer, you will be blown away by the magic of your crock pot.
While it is a little different from your usual slow cooker fare, it is beyond easy. Added bonus: it is elegant! It will quickly become one of your favorite appetizers to serve at a special occasion or holiday party. It is one of those wonderful recipes that will always be a welcome addition to your appetizer table or cheese board. It is a real crowd pleaser!
To make this amazing brie recipe, you will need just a few simple ingredients:
- Brie cheese - I like to use a full wheel of brie in this recipe. A 16oz wheel fits perfectly in a 3 quart round slow cooker. An 8 oz wheel fits perfectly in a Crockpot Lil Dipper If you choose to use a wedge of brie rather than a full wheel, the cheese will ooze out a bit on the parts of the wedge without rind.
- Sun-dried tomatoes - The jarred kind in olive oil work really well.
- Pesto - You can use pre-made or make your own fresh basil pesto
- Roasted peppers - optional (but pretty and yummy!)
For the easiest clean-up, I suggest lining your slow cooker with parchment paper for this hot brie dish. If serving directly from your slow cooker, cut parchment paper to cover just the bottom of your crockpot's ceramic insert. This will allow you to minimize clean-up while still having a pretty display.
If you will be moving this delicious appetizer to a serving plate, place two pieces of parchment paper in an "x". Make sure the paper goes at least halfway up the walls of the slow cooker. This will allow you to use the paper as a sort of handle to lift brie out of your Crockpot.
Next, place brie into your slow cooker on top of the parchment paper. Surround the outside edges of your brie with sundried tomatoes. Spoon your pesto over the top of your cheese and spread it around to cover the whole surface. Place a few pieces of roasted red peppers on top for garnish.
Cover and cook on low for 1-2 hours. You will know when your brie is ready by poking the very center of it with a sharp knife tip or fork tine. When you can easily slide a knife or tine in the center, your brie is ready to serve.
🍽Serving suggestions & substitutions
Would it be wrong to admit that my favorite way to eat this easy, baked brie is with a spoon? I hope not, because it's true (embarrassing, but true!)
I also love it spread on crusty bread, crescent rolls, or toast points. Alternatively, It is delicious when scooped up with some sturdy crackers, raw vegetables, or apple slices.
While this dish is great any time of year, the red and green toppings make it perfect for the winter holiday season. It is simple enough to make as a last-minute appetizer while still looking impressive.
In addition to basil pesto, this great recipe is awesome when topped with roasted garlic cloves, tomato pesto, and/or toasted pine nuts. This brie appetizer pairs really well with a glass of white wine, such as sauvignon blanc. And it is perfect served alongside some hummus, baba ghanoush, and tahini!
Is there such a thing as a "leftover brie" cheese? In the rare case that you do have some left, store in an airtight container or bag. Your dish will stray fresh and delicious for several days. Leftovers can be eaten warm or cold. If you prefer warm, you can use a microwave to heat it back up.
😉Hints & hacks
- For more intimate gatherings, this delicious recipe also works really well in small dip/fodue size warmers. An 8oz brie wheel fits perfectly.
- I am generally a fan of slow cooker liners. If you will not be serving this dish from your slow cooker, you can use a liner in place of the parchment paper.
- Out of parchment paper? Foil will work as a liner with this recipe as well.
- The sun-dried tomatoes around your wheel of cheese may get a little burned during cooking. That is ok - they are delicious that way (and one of many reasons this is among my favorite recipes!)
- Not a fan of pesto or sun-dried tomatoes? Try cooking your brie topped with fig jam, blueberry sauce, apricot jam, or some raspberry preserves instead. It is even great cooked plain and then served with just a drizzle of honey or maple syrup.
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Slow Cooker Baked Brie with Pesto & Sun Dried Tomato
- 3 quart slow cooker
- measuring cups
- parchment paper (optional)
- 16 ounce wheel, brie cheese white rind left on
- 8.5 ounce sun-dried tomatoes drained
- ¼ cup basil pesto
- ¼ cup roasted red peppers
- unwrap wheel of brie cheese and place it in the center of your slow cooker *16 ounce wheel, brie cheese
- add sun-dried tomatoes in a ring around the outside of the brie8.5 ounce sun-dried tomatoes
- spoon pesto sauce over the top of the brie and spread around¼ cup basil pesto
- place pieces of roasted red pepper decoratively on top of the pesto¼ cup roasted red peppers
- cover and cook on low for 1-2 hours. Total cooking time will depend on your slow cooker. You will know your brie is ready to serve when the centermost point is soft. Use a fork tine or the tip of a sharp knife to confirm.
- If you plan to serve from your slow cooker, cut parchment paper just to line the bottom of your slow cooker for easier clean-up.
- If you plan to serve from a different dish, make sure to cut your parchment paper big enough that it comes up the sides of your slow cooker. This will allow you to use it as a "handle" to help with removal of the cheese.
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