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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 15 |
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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. Ingredients:
4 ounces cream cheese, room temperature |
1 cup pesto sauce, room temperature |
8 ounces brie round, chilled |
garnish with basil leaves |
Directions:
1. Combine cream cheese and pesto until well blended.
2. 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.
3. To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.
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