' Dunham Cellars - Brie Torte

Brie Torte

Joanne Dunham - Owner
February 2007


1 mature Brie cheese (14 ounces, or two 8 ounce wheels)
½ cup butter, softened
1 large clove garlic, pressed
1/3 cup pecans, finely chopped
1/3 cup ripe olives, finely chopped
2 Tablespoons fresh basil leaves, chopped
   or 2 teaspoons dried basil
¼ cup blue cheese, crumbled
One box fillo (phyllo) dough sheets
Melted butter


Place Brie in freezer about ½ hour until very firm.  Carefully cut into halves, horizontally; set aside.

In small bowl, cream butter and garlic.  Mix in pecans, olives, blue cheese and basil to blend thoroughly. 

Spread evenly on cut side of one of the Brie halves. 

Top with the other half of Brie, cut side down.  Press together lightly.  Wrap in 4-5 layers of fillo (phyllo), brushing with melted butter between each sheet. 

Bake at 400° for 10 minutes.