Cut the puff pastry into 10 even-sized pieces and cut Castello Extra Creamy Brie into 10 wedges. Place the cheese on the 10 pieces of puff pastry. Add semi-dried tomatoes on top of the Creamy Brie. Season with salt and pepper and a bit of thyme. Bake the puff pastry in the oven at 200°C for 12 minutes.
Blend all the ingredients for the pesto and serve with the puff pastry cheese bread.