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
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