Brie Torte Appetizer
Updated: January 7, 2009
INGREDIENTS:
Several wedges of brie cheese
Basil-Pesto Topping (*A recipe below)
Sun-Dried Tomato with Roasted Garlic Topping (*B recipe below)
DIRECTIONS:
Freeze brie for 1.5 hours.
Peel rind from brie with veggie peeler (discard).
Slice brie in half horizontally.
Top brie with generous portion of toppings; alternate layers of topping and
cheese.
5-6 layers recommended.
Cut pieces of "tower" with knife.
Serve with french bread or crackers.
*A
Basil Pesto Topping
INGREDIENTS:
1/2 c. olive oil
1/4 lb. basil leaves
1/4 c. chopped onion
3 cloves garlic
1/4 c. toasted almonds
1/4 parmesan cheese
salt
pepper
DIRECTIONS:
Mix all ingredients EXCEPT parmesan cheese in a food processor.
But mixture into bowl and add parmesan cheese.
*B
Sun-Dried Tomato with Roasted Garlic Topping
INGREDIENTS:
1 c. sun-dried tomatoes
1 c. water
1 whole head roasted garlic
4 tblsp. olive oil
salt
pepper
DIRECTIONS:
Hydrate 1 cup of sun-dried tomato in 1 cup of water for 45 minutes; drain.
Mix all ingredients in food processor.
Recipe courtesy: Bob Rowe, Classic Events Catering, Urbana. (217) 367-7118
