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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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