Slice Brie in half horizontally.
Combine sun-dried tomatoes and pine nuts in food processor. Whirl until blended into a paste.
Spread half of the sun-dried tomato mixture over the cut side of each half of the Brie. Arrange basil leaves over cut side of bottom half. Top with the other half of the Brie. Wrap Brie in plastic wrap; refrigerate until serving time.
To serve, place Brie on a dish and surround with toast or crackers. Makes 8 servings.