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Basil Brie Torte recipe

A snapshot of the Hub-UK
menu in December 2000
Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe came from one of the recipe groups at


1 round 14-oz. or 2 8-oz. wheels of Brie
1/2 c. butter
1 large clove garlic, pressed or crushed
1/3 c. chopped walnuts
1/3 c. finely chopped pitted black olives
2 T.chopped fresh basil or 2 tsp. dried

  • Refrigerate brie till chilled and firm, or freeze 30 minutes till firm.
  • Cut rounds in half horizontally.
  • In a small bowl combine butter and garlic.
  • Add nuts olives and basil, mix well.
  • Evenly spread mixture on cut side of one of the brie halves.
  • Top with other half cut side down (sort of like frosting a cake . . . ) Lightly press together. Wrap in plastic wrap and refrigerate.
  • To serve bring to room temperature. Serve with water crackers, saltines or any other plain cracker.

Other herbs may be subsituted for the basil if you wish.

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