Ingredients
1 Package Alouette Double Creme Brie (13.2 oz.)
1 Small Garlic Clove
½ Cup Fresh Basil
4 Tbsp. Unsalted Butter, softened
A squeeze of Fresh Lemon Juice
A pinch of Freshly Ground Black Pepper
1 Tbsp. Chopped Pine Nuts or Walnuts
1 Tbsp. Chopped Parsley
Steps
1. Split Alouette Brie horizontally into two layers. Set aside.
2. In a food processor, finely chop garlic. Add fresh basil leaves, half of the butter, lemon juice, and pepper. Process until smooth. Stir in nuts.
3. Spread filling evenly onto one layer of the Alouette Brie, then top with second layer, cut side down.
4. Spread the remaining butter around edges of the Brie. Sprinkle with parsley.
5. To serve, cut into wedges.
Hint: Make 24 hours before serving so that flavors will blend.
Related Recipes
Ingredients
1 Package Alouette Double Creme Brie (13.2 oz.)
1 Small Garlic Clove
½ Cup Fresh Basil
4 Tbsp. Unsalted Butter, softened
A squeeze of Fresh Lemon Juice
A pinch of Freshly Ground Black Pepper
1 Tbsp. Chopped Pine Nuts or Walnuts
1 Tbsp. Chopped Parsley
Steps
1. Split Alouette Brie horizontally into two layers. Set aside.
2. In a food processor, finely chop garlic. Add fresh basil leaves, half of the butter, lemon juice, and pepper. Process until smooth. Stir in nuts.
3. Spread filling evenly onto one layer of the Alouette Brie, then top with second layer, cut side down.
4. Spread the remaining butter around edges of the Brie. Sprinkle with parsley.
5. To serve, cut into wedges.
Hint: Make 24 hours before serving so that flavors will blend.
Related Recipes
Pesto Brie
Ingredients
1 Package Alouette Double Creme Brie (13.2 oz.)
1 Small Garlic Clove
½ Cup Fresh Basil
4 Tbsp. Unsalted Butter, softened
A squeeze of Fresh Lemon Juice
A pinch of Freshly Ground Black Pepper
1 Tbsp. Chopped Pine Nuts or Walnuts
1 Tbsp. Chopped Parsley
Steps
1. Split Alouette Brie horizontally into two layers. Set aside.
2. In a food processor, finely chop garlic. Add fresh basil leaves, half of the butter, lemon juice, and pepper. Process until smooth. Stir in nuts.
3. Spread filling evenly onto one layer of the Alouette Brie, then top with second layer, cut side down.
4. Spread the remaining butter around edges of the Brie. Sprinkle with parsley.
5. To serve, cut into wedges.
Hint: Make 24 hours before serving so that flavors will blend.