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| Basil
Brie Torte |
recipe |
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A
snapshot of the Hub-UK
menu in December 2000
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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 www.egroups.com
Ingredients
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
Method
- 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.
Email
Hub-UK : info@hub-uk.com
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