To make Proscuitto Rose: Reserve one
slice proscuitto. Cut a 1" horizontal strip from proscuitto. Starting at one
end, roll loosely in circular pattern to form rose. Decorate your Brie with a
couple roses and some fresh basil leaves.
Brie Torte with Italian Flavor
1 (15 oz.) wheel ripe Brie
unflavored dental floss
4 oz. thinly sliced proscuitto
1 T. snipped fresh basil
3 T. snipped fresh Italian parsley
Slice Brie into 3 horizontal layers using wooden picks to mark and dental floss
Dice proscuitto into 1/4" pieces; arrange half on bottom layer of Brie and
sprinkle with 1 1/2 tsp. basil.
Arrange second layer on top of first layer and repeat process. Finish with top
layer. Press snipped Italian parsley over entire outside of torte.
Wrap tightly with plastic wrap, pressing torte to assist layers in staying
together. Refrigerate several hours or overnight.
To Serve: Cut torte in half or quarters to show the layers; arrange on serving
platter. Serve with assorted crackers.