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Place Brie in the refrigerator for about 2 hours to firm up the cheese for easier slicing.
Using a knife, slice Brie in half into two rounds.
Spread fig spread evenly on top of one of the open-faced round pieces of Brie.
Sprinkle chopped walnuts over the fig spread.
Place the other round piece of Brie over the piece with the fig spread and walnuts.
Spoon a dollop of fig spread on the top and center of the Brie wheel. Place the 2 shelled walnuts on top of the dollop.
Using plastic wrap, wrap the wheel and refrigerate until a half-hour before you are ready to serve.
When it reaches room temperature, slice the torte into wedges.
To serve warm, wrap the wheel in foil and bake for 10-12 minutes at 350 degrees.