Herb Tortas: Brie Pinwheel

By Mary Herrick
June/July 1993
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Although brie is not a fresh cheese, it, too, has a wonderful affinity for any number of herbs. A large wheel topped with a variety of herbs and served with bread or crackers is a buffet in itself.

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• 1 wheel of ripe brie (about 5 pounds)
• 1 cup chopped walnuts
• 1 cup chopped fresh dill
• 1/2 cup poppy seeds
• 1 cup chopped watercress
• 1 cup slivered almonds
• 1 cup chopped chives

Cut off the top rind of the brie. Lightly mark the top of the cheese into four pie-shaped wedges with a knife, then divide each wedge into three more wedges, again marking lightly. Sprinkle half the walnuts onto one of the wedge-shaped areas and press them gently into the surface. Repeat the process with half of each of the remaining ingredients, proceeding in order around the wheel. Allow the brie to stand at room temperature for 30 minutes before serving. The wheel can be loosely wrapped and refrigerated for as long as four hours.

Mary Herrick is The Jazz Cook of Fort Collins, Colorado, a food writer, and the owner of an event planning and catering business.

For more recipes from Herb Tortas, click here.


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