Ripe olive and walnut brie torte
12 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | (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 |
Directions
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
Downloaded from Glen's MM Recipe Archive, .
Related recipes
- Cherry-ripe chocolate slice
- Diabetic jam-using glycerine-ripe fruit
- Freezing ripe tomatoes three ways
- Green peas with celery & ripe olives
- Lemon-rosemary-marinated ripe olives
- Picking a ripe melon
- Ripe banana bread
- Ripe banana loaf
- Ripe banana loaf:)
- Ripe cucumber catsup
- Ripe cucumber relish
- Ripe grape jam
- Ripe olive canapes
- Ripe olive swiss enchiladas
- Ripe olives
- Ripe plantains
- Ripe plantains (mf)
- Ripe plum filling for pierogies
- Ripe plum jelly
- Ripe tomato jam