Try this Ripe Olive and Walnut Brie Torte recipe, or contribute your own.
Suggest a better descriptionCarefully cut well chilled Brie into halves, horizontally; set aside. In a small bowl, cream butter and garlic. Mix in the walnuts, olives and basil; blend thoroughly. Spread evenly on cut side of one of the brie halves. Top with the other half, cut side down. Press together lightly; wrap and chill. Bring to room temperature before serving. Makes 12 appetizer servings. MILITARY FAMILY MAGAZINE JANUARY 1996 Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 108 | ||
Calories from Fat: 105 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 54.7mg | 2 % | |
Potassium 34.5mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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