Busters Recipes

Brie Torte with Italian Flavor

1 (15 oz.) wheel ripe Brie
unflavored dental floss
4 oz. thinly sliced proscuitto
1 T. snipped fresh basil
3 T. snipped fresh Italian parsley
assorted crackers

Slice Brie into 3 horizontal layers using wooden picks to mark and
dental floss to cut.

Dice proscuitto into 1/4" pieces; arrange half on bottom layer of Brie
and sprinkle with 1 1/2 tsp. basil.

Arrange second layer on top of first layer and repeat process. Finish
with top layer. Press snipped Italian parsley over entire outside of
torte.

Wrap tightly with plastic wrap, pressing torte to assist layers in
staying together. Refrigerate several hours or overnight.

To Serve: Cut torte in half or quarters to show the layers; arrange on
serving platter. Serve with assorted crackers.

To make Proscuitto Rose: Reserve one slice proscuitto. Cut a 1"
horizontal strip from proscuitto. Starting at one end, roll loosely in
circular pattern to form rose. Decorate your Brie with a couple roses
and some fresh basil leaves.