Brie Pinwheel Recipe
Brie Pinwheel has a soft taste. The walnuts and almonds gives the Brie Pinwheel a crunchy taste.
Ingredients
| Whole | 1 Pound, pounded | |
| Currants | 1 Cup (16 tbs), dried | |
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| Dill | 1 Cup (16 tbs), chopped | |
| Poppy seeds | 1/2 Cup (16 tbs) | |
| Blanched almonds | 1 Cup (16 tbs) |
Directions
Carefully cut away the rind from the top of the Brie.
Using the back of the knife, lightly mark the top of the Brie into 10 equal wedge-shaped areas.
Sprinkle half of the currants onto one of the wedge-shaped areas and press gently into the surface of the Brie.
Repeat procedure with half of the walnuts, dill, poppy seeds and almonds, patting each garnish into a wedge-shaped area as you proceed around the top of the Brie.
Use the remaining garnishes on the remaining wedges.
Wrap and refrigerate for no more than 4 hours.
Allow to stand at room temperature for 30 minutes before serving.
Using the back of the knife, lightly mark the top of the Brie into 10 equal wedge-shaped areas.
Sprinkle half of the currants onto one of the wedge-shaped areas and press gently into the surface of the Brie.
Repeat procedure with half of the walnuts, dill, poppy seeds and almonds, patting each garnish into a wedge-shaped area as you proceed around the top of the Brie.
Use the remaining garnishes on the remaining wedges.
Wrap and refrigerate for no more than 4 hours.
Allow to stand at room temperature for 30 minutes before serving.
Chef
