8 ounce Primo Taglio Soft Ripened Brie Cheese, about 4 1/4-inches wide
4-6 tablespoons RANA Pesto (or similar), divided use
1/4 cup Open Nature Pine Nuts, toasted in nonstick skillet
Preheat oven to 350-degrees. Line a small baking sheet with foil and set aside.
Place the brie round temporarily on top of the sourdough round and use a serrated knife to trace around the brie into the bread round about 3-inches deep. This is just so you create a hole that will fit the brie round perfectly. Use clean hands to scoop out the top with the bread attached to it (creating a bread bowl). Use the serrated knife to trim off the bread under the top/lid so the top is about an inch thick.
Spread 2-3 tablespoons of the pesto in the bottom of the bread bowl. Trim off the white coating on one side of the brie round and place it cut side up in the bread bowl. Spread 2-3 tablespoons of pesto over brie. Place the top of the bread bowl on top. Place on baking sheet and bake until bread is crispy and brie is melted (about 25 minutes).
To serve, remove lid (you can cut it into cubes for dipping) and sprinkle the pine nuts over the brie!