4 sheets filo dough frozen thawed (12 by 18 in.) (see notes)
0.3 cup basil leaves fresh chopped
0.3 cup oil-packed tomatoes dried with 1 tablespoon oil reserved drained
0.3 cup pinenuts
Equipment
bowl
oven
spatula
pie form
Directions
Place nuts in a 9-inch pie pan and bake in a 350 regular or convection oven until golden, 5 to 7 minutes.
Meanwhile, chop tomatoes. In a small bowl, mix oil and butter.
Cut filo sheets into 12-inch squares. One at a time, brush squares lightly with butter mixture and stack.
Spread chopped tomatoes, basil, and toasted nuts in center of filo stack in a round that matches the size of the cheese.
Place cheese on top of tomato mixture. Fold corners of filo stack, one at a time, over cheese and brush lightly with butter mixture. Press filo against cheese to make a smooth package.
Place wrapped cheese, smooth side up, in 9-inch pie pan.
Brush top of filo with remaining butter mixture.
Bake in a 350 regular or convection oven until filo is golden, 25 to 30 minutes. Cool about 10 minutes.
With a wide spatula, transfer filo-wrapped brie to a plate. To serve, cut a big X in center or cut off a corner so guests can scoop out cheese mixture.
