Brie Torta Recipes

Steps:

• Cut cheese horizontally in half. Place 5 slices of the lox on bottom half of cheese. Sprinkle with capers and chopped dill weed.
• Top with other cheese half. Roll remaining lox slice to form a rose shape. Garnish cheese with lox rose and dill weed sprigs. Serve with crackers.

Steps:

• Preheat oven to 400°F, with a rack in center. On a lightly floured sheet of parchment, roll pastry out to a 9 1/2-by-11 1/2-inch rectangle (1/8 inch thick). Trim edges straight. Refrigerate on a baking sheet 10 minutes.
• Sprinkle tomatoes with salt; arrange on a layer of paper towels. Top with more paper towels (to absorb excess liquid).
• Score edges of pastry, creating a 1/2-inch border. Spread mustard inside border, then top with cheese, tomatoes, capers, and thyme, overlapping tomatoes slightly. Drizzle with oil, season with salt and pepper, and bake 15 minutes.
• Reduce temperature to 375°; continue baking until golden brown and cooked through, 25 to 35 minutes more. Sprinkle with thyme sprigs and serve warm or room temperature, with greens.

Steps:

• Combine cream cheese and pesto until well blended.
• 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.
• To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.