Tasso, (Cajun cured pork)
is the filling in this brie cake coated with traditional Cajun
spices and garnish with chile or bell pepper strips.
Cajun
Brie Torte
- Wheel of Wisconsin Brie
Tasso (Cajun cured pork) or smoked ham
Water
Cajun spices or blackening seasoning
Chile peppers or bell pepper strips
- Carefully cut Brie into
halves horizontally, (a fish line cutter is best for this).
- Top one of the cut sides
with tasso (Cajun cured pork) or smoked ham. Replace the top
half cut side down. Mist the exterior surfaces lightly with water.
Then coat with Cajun spices or blackening seasoning. Garnish
the top with halved chile peppers or strips of bell pepper.
- To serve, the torte is
baked in a ramekin or deep baking dish at 350°F (175°C)
for 20 minutes.
- Serve with thinly sliced
French bread for dipping or spreading.
Makes ? servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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