Ripe Olive And Walnut Brie Torte
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Appetizer | 12 | Servings | |
INGREDIENTS
| 1 | 14-oz ripe Brie cheese | |
| 1/2 | c | Butter, softened |
| 2 | t | Prepared chopped garlic |
| 1/3 | c | Finely chopped walnuts |
| 1/3 | c | Finely chopped ripe olives |
| 2 | T | Finely chopped fresh basil |
| leaves -or- | ||
| 2 | t | Dried basil |
INSTRUCTIONS
Carefully cut well chilled Brie into halves, horizontally; set aside. In a small bowl, cream butter and garlic. Mix in the walnuts, olives and basil; blend thoroughly. Spread evenly on cut side of one of the brie halves. Top with the other half, cut side down. Press together lightly; wrap and chill. Bring to room temperature before serving. Makes 12 appetizer servings. MILITARY FAMILY MAGAZINE JANUARY 1996 Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 92
Total Fat: 10.6g
Cholesterol: 21.8mg
Sodium: 43.3mg
Potassium: 46.8mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: 1.2g