Brie Torta Food

SUN-DRIED TOMATO AND PESTO TORTA

Steps:

• Beat together cream cheese and butter in food processor (or beaters).
• Add the onion.
• Line a 2 cup margarine tub, or bowl, with plastic wrap.
• Spread 1/3 of the cream cheese mixture in the bottom of the bowl.
• Top with ½ of the pesto and tomatoes.
• Repeat layers.
• Top with cream cheese mixture.
• Spread layers to the edge of the bowl, so they will show through when unmolded.
• Refrigerate for several hours or overnight.
• Unmold onto serving plate.
• Serve with baguette slices or your favourite crackers.

BAJA SHRIMP TORTA

Steps:

• Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
• In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
• Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
• Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
• To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.

BRIE CHEESE TORTE WITH SMOKED SALMON & DILL

Steps:

• With a nylon fishing line or unflavored dental floss, cut the wheel of Brie into three crosswise layers.
• On the bottom layer place a very thin layer of smoked salmon, then chopped dill.
• Place the second layer of cheese directly on the first and repeat the process.
• Finish with the top layer.
• Coat the entire outside of the torte with chopped dill.
• Wrap in plastic and place in the refrigerator overnight.
• To serve, cut the torte in half to show the layers and allow your guests to cut their own portions.

BRIE PIE (TOURTE AU BRIE)

Steps:

• The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
• Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
• Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
• Beat 1 egg together with the liquid cream and pour over the brie slices.
• Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
• Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
• Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.

PESTO BRIE TORTA

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.