This elegant brie torte appetizer offers
a creamy center filling of butter, dried tart cherries and finely
chopped pecans seasoned with thyme.
- 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
- 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.