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BRIE TORTE II

Makes 10 appetizer servings.

1 (8-ounce) wedge Brie cheese
1/4 cup butter or margarine, softened
1/4 cup chopped dried tart cherries
3 tablespoons finely chopped pecans
1/2 teaspoon dried thyme


Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm.
Cut wedge in half horizontally.

Combine butter, cherries, pecans and thyme in a small bowl; mix well.

Evenly spread mixture on cut-side of one of the Brie wedges.

Top with other half, cut-side down. Lightly press together.

Wrap in plastic wrap; refrigerate 1 to 2 hours.

To serve, bring cheese to room temperature.
Serve with crackers.


Recipe courtesy of the Cherry Marketing Institute
 

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