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Cooking Time: 12 Min Servings: 4
Strawberry Balsamic Vinegar
1 wheel of Brie cheese
1 jar Strawberry Jam (available at the Olive Scene)
2 tablespoons Olive Scene Strawberry Balsamic Vinegar
1 c roasted walnuts or almonds, chopped
4 walnut halves or almonds, roasted, for garnish
to serve: crackers, French bread, or crostini
Place Brie in refrigerator for about 2 hours to firm up for easier slicing.
Slice Brie in half horizontally, creating two rounds.
Spread Strawberry Jam evenly atop open-faced round (you may not need all of the jam, but use as much or as little as you like).
Sprinkle chopped nuts over fig jam.
Drizzle with Strawberry Balsamic Vinegar.
Put Brie wheel back together by placing other half on open round (create a sandwich with the brie rounds acting as bread).
Wrap in foil and bake 10-12 minutes in 350 oven.
Garnish by spooning a dollop of strawberry balsamic jam on top of brie round and adding walnut halves.
Wrap in plastic wrap and refrigerate until an hour or so before serving.
Slice torte to display filling.
Allow torte to come to room temperature and serve with crackers, French bread, or crostini.
*For an elegant look, place on a bed of mesclun greens and arrange fresh strawberries around the cheese.
**For a rustic look, place torte directly on a bread board
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