Pesto Brie Torta

1. 1

   Combine cream cheese and pesto until well blended.

2. 2

   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.

3. 3

   To serve let torta come back to room temperature and garnish with basil leaves. Cut wedge to show layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.