Ingredients
1 pkg. (13.2 oz.) Baby Brie Wheel, Original Alouette
1 small clove garlic
½ cup fresh basil (1½ tsp. dried)
4 tbsp. unsalted butter, softened
squeeze of fresh lemon juice
pinch of freshly ground black pepper
1 tbsp. chopped pine nuts or walnuts
1 tbsp. chopped parsley
Preparation
Split the Brie horizontally into two layers. Set aside. In food processor, chop garlic finely. Add fresh basil leaves, half of the butter, lemon juice and pepper. Process until smooth. Stir in nuts. Spread filling evenly onto one layer of the Brie then top with second layer, cut side down. Spread remaining butter around edges of the cheese and sprinkle with parsley. To serve, cut into wedges. Hint: Make 24 hours before serving so that flavors will blend.
