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Brie Torte

  1. 1 two lb. wheel of French Brie
  2. 2 cups fresh Basil
  3. 4 cloves Garlic
  4. 1/2 cup Pine Nuts, toasted
  5. 1 1/2 cups Olive Oil, good quality
  6. 1 1/2 cups grated Parmesan or Romano cheese
  7. 1/4 tsp. Salt
  8. Freshly ground Pepper
  9. 4 oz. L-Esprit minced dried Tomatoes, drained
  10. Fresh Basil Sprigs for garnish
  1. Make sure the Brie is refrigerated and firm.
  2. To make pesto, puree basil, garlic and pine nuts.
  3. Add olive oil slowly, then add parmesan and process until smooth.
  4. Season to taste with salt and pepper.
  5. Slice brie in half horizontally and spread a thin layer of pesto on the bottom half of the brie.
  6. Reserve the rest of the pesto for future use.
  7. Spread a layer of drained L'Esprit minced dried tomatoes on top of the pesto layer and 1/4 cup pine nuts. Replace the top half of the brie.
  8. Decorate top with 1/4 cup remaining pine nuts, sprigs of basil and some dried tomatoes.
  9. Prepare a day ahead for flavors to mellow.
  10. Let stand at room temperature before serving.
  11. It is a delicious spread on crackers or french bread.
Serving tip: The torte is most beautifully presented cut into 4 pie wedges. This shows off the colorful layers of pesto and tomatoes. (You don't have to prepare and entire wheel and Brie. You can make one wedge if desired.)