Impressing your guests doesn’t get more simple that this. Serve brie and smoked salmon lox torte with assorted crackers – an elegant appetizer that can be made-ahead of time.
round (8 ounces) Brie cheese
slices salmon lox
teaspoon chopped fresh dill weed
Fresh dill weed sprigs, if desired
Assorted crackers, if desired
Cut cheese horizontally in half. Place 5 slices of the lox on bottom half of cheese. Sprinkle with capers and chopped dill weed.
Top with other cheese half. Roll remaining lox slice to form a rose shape. Garnish cheese with lox rose and dill weed sprigs. Serve with crackers.
When slicing the Brie in half, use toothpicks to mark the middle and dental floss to cut the cheese round.
The Brie also can be served warm. Heat oven to 350º. Lightly brush cookie sheet with vegetable oil. Place filled cheese (do not add capers) on cookie sheet, and bake
uncovered 5 to 7 minutes or until cheese is soft and partially melted. Sprinkle with capers. Garnish as directed.
Assemble the Brie up to 24 hours ahead; cover and refrigerate. Garnish just before serving.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.