This elegant brie torte
appetizer offers a creamy center filling of butter, dried tart
cherries and finely chopped pecans seasoned with thyme.
Brie
Torte
- 1 (15 to 16-ounce) wheel
Brie
6 tablespoons butter, softened
1/3 cup chopped dried tart cherries
1/4 cup finely chopped pecans
1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh
thyme)
- Refrigerate Brie until
chilled and firm; or freeze 30 minutes, or until firm. Cut Brie
in half horizontally.
- Combine butter, cherries,
pecans and thyme in a small bowl; mix well. Evenly spread mixture
on cut-side of one piece of the Brie. Top with the other piece,
cut-side down. Lightly press together. Wrap in plastic wrap;
refrigerate 1 to 2 hours. To serve, cut into serving size wedges
and bring to room temperature. Serve with crackers.
Makes about 20 appetizer
servings.
Note: If wrapped securely
in plastic wrap, this appetizer will keep in the refrigerator
for at least a week.
Recipe and photograph are
provided courtesy of the Cherry Marketing
Institute.
