Cajun Brie Torte
Tasso, (Cajun cured pork) is the filling in this brie cake coated with traditional Cajun spices and garnish with chile or bell pepper strips.
Wheel of Wisconsin Brie
Tasso (Cajun cured pork) or smoked ham
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 8 to 12 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.