Brie Torta

• 15 ounces brie cheese
• 3 tablespoons olive oil, divided
• 3 ounces prosciutto, diced, divided
• 2 tablespoons minced fresh basil, divided
• fresh ground pepper
• 2 tablespoons grated parmesan cheese, divided
• 14 cup minced Italian parsley
• 14 cup sun-dried tomato pesto
• 1 artisan baguette, sliced

1. Chill the Brie well.
2. Spray cheese knife with non stick spray.
3. Divide Brie into three layers.
4. Place rind top layer rind side down.
5. Drizzle half the olive oil, then top with.
6. half the prosciutto, then
7. half the basil, pepper to taste, then
8. half the Parmesean cheese.
9. Top next layer of Brie and repeat toppings.
10. Top with last layer of Brie.
11. cut off outer rind.
12. press parsley onto outer sides.
13. seal tightly in plastic wrap.
14. chill several hours or overnight.
15. unwrap, cut off top rind.
16. spoon tomato pesto over top.
17. Serve with sliced Baguette.
18. cooking time is chilling time.

brie cheese, olive oil, fresh basil, fresh ground pepper, parmesan cheese, italian parsley, tomato pesto, artisan baguette

Taken from www.food.com/recipe/brie-torta-258983 (may not work)