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Article: A BEGINNER'S COURSE IN BRIE.(LIFE & LEISURE)(Recipe)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- February 2, 1994
CopyrightCOPYRIGHT 1994 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: JOY KRAUSE - Milwaukee Journal
Silken in texture, mellow in flavor, Brie is a cheese fit for pairing with many flavors. Surely, it's also a delight eaten au naturel,simply smoothed onto crackers, Melba toast or French bread.
Cut horizontally into two layers to make an appetizer torte, the creamy cheese takes surprisingly well to a number of fillings, including a Mediterranean-inspired spread of chopped black olives, walnuts and garlic. And it's perfect with peppercorn or fresh herb fillings, too.
These are among appetizer ideas from Allen M. Hendricks of Madison, Wis., a chef consultant to the Wisconsin Milk Marketing Board, which ...