Roasted Pepper and Pesto Stuffed Brie

1 brie wheel
1/4 cup pesto
3 or 4 roasted red or yellow sweet peppers,
    sliced in long slivers
1/4 cup pine nuts
1 teaspoon olive oil

Split the wheel of brie in half horizontally, creating 2 circles. Spread half of the pesto over the top of the bottom layer. Spread half of the peppers over the pesto on the bottom half of brie. Position the top layer of brie over the bottom half. Spread olive oil over the entire brie surface. Using your hand along the edge of the brie, sprinkle the pine nuts around the edge with your other hand, covering approximately 1 inch around the outside of the edge of the brie. Spread remaining pesto onto the center of the top brie. Arrange remaining peppers in the middle of the pesto surface.

Serve with your favorite crackers or sliced baguettes.