Brie Torta Recipes
PESTO BRIE TORTA
Elegant appetizer but easy because can do ahead. From The Hors D'Oeuvre Book by C. Castle. Note this needs to set up for several hours prior to service.
Provided by Vicki in CT
Categories Spreads
Time 3h15m
Yield 15 serving(s)
Number Of Ingredients 4
Steps:
- Combine cream cheese and pesto until well blended.
- Using a sharp knife split brie wheel in half horizontally. Place one half cut side up on round serving plate. Spread with cream cheese mixture pressing down firmly. Top with second half cut side down. Cover tightly with plastic wrap and refrigerate at least three hours.
- To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.
Nutrition Facts : Calories 76.5, Fat 6.8, SaturatedFat 4.1, Cholesterol 23.5, Sodium 119.6, Carbohydrate 0.4, Sugar 0.3, Protein 3.6
BRIE CHEESE TORTE WITH SMOKED SALMON & DILL
I love this appetizer over the holidays or any day! Many substitutions can be made in layering ingredients, such as basil, preserves, pesto, chopped nuts, or ham.
Provided by keen5
Categories Cheese
Time 20m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- With a nylon fishing line or unflavored dental floss, cut the wheel of Brie into three crosswise layers.
- On the bottom layer place a very thin layer of smoked salmon, then chopped dill.
- Place the second layer of cheese directly on the first and repeat the process.
- Finish with the top layer.
- Coat the entire outside of the torte with chopped dill.
- Wrap in plastic and place in the refrigerator overnight.
- To serve, cut the torte in half to show the layers and allow your guests to cut their own portions.
Nutrition Facts : Calories 158.5, Fat 12.8, SaturatedFat 8, Cholesterol 46.7, Sodium 332.4, Carbohydrate 0.2, Sugar 0.2, Protein 10.5
BRIE PIE (TOURTE AU BRIE)
This is the specialty of the Dufour family at the Ferme Auberge de la Recette farm/inn in France, in the heart of brie country. We ate there one day because we'd read such good things about their brie pie. I didn't ask for the recipe because I didn't think they'd be willing to give it to me. But recently, we learned that the farm was featured on a cooking show, and they explained how to make their famous brie pie! If you are unable to find the different types of brie, using only one type will probably work, although the taste might be a little different. Prep time does not include refrigeration time.
Provided by frusakam
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
- Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
- Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
- Beat 1 egg together with the liquid cream and pour over the brie slices.
- Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
- Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
- Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.
Nutrition Facts : Calories 597.5, Fat 42.7, SaturatedFat 26.2, Cholesterol 199.8, Sodium 526.4, Carbohydrate 33.7, Fiber 1.1, Sugar 0.6, Protein 19.8
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