Ripe olive and walnut brie torte

Yield: 12 Servings

Measure Ingredient
1 \N (14-oz) ripe Brie cheese
½ cup Butter; softened
2 teaspoons Prepared chopped garlic
⅓ cup Finely chopped walnuts
⅓ cup Finely chopped ripe olives
2 tablespoons Finely chopped fresh basil leaves -or-
2 teaspoons Dried basil

Carefully cut well chilled Brie into halves, horizontally; set aside. In a small bowl, cream butter and garlic. Mix in the walnuts, olives and basil; blend thoroughly. Spread evenly on cut side of one of the brie halves. Top with the other half, cut side down. Press together lightly; wrap and chill.

Bring to room temperature before serving. Makes 12 appetizer servings.

MILITARY FAMILY MAGAZINE

JANUARY 1996

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