This simple Brie Phyllo Torte is so easy, yet really impressive. The fresh raspberries compliment the soft, buttery brie perfectly.
My favorite part of entertaining is planning appetizers. They really are the most fun to make and eat. I’m pretty sure most people feel the same way. It’s just so relaxing to have friends over and spend the night noshing on small bites and truly enjoying yourselves. Stress-free entertaining! The first thing I do is plan which cheeses I want to serve, then everything else seems to fall into place from there. Most of the time, I include a cheese board with a broad variety of textures and flavors. I love to pair crackers and toasts along with fruits, preserves, nuts and olives to compliment each cheese.
Cheese boards aside, I love including an appetizer that uses cheese (preferably something melty and delicious) by combining it with a variety of flavors and textures in one luscious bite. Now, that keeps anyone from missing a four course meal. This torte is the perfect example of that. I found this torte recipe on Président Cheese’s site, where you’ll find lots of great recipes and tips on the art of using cheese for entertaining. You all know about my love for phyllo, so this just had to happen! I adapted the recipe a bit by using Président’s Light Brie in place of regular brie and I also opted to bake the torte without the raspberries. I add them immediately out of the oven to keep them fresh and whole. I love that burst of fresh berry against the butteriness of the Brie. I also use olive oil in place of butter for brushing the phyllo. That keeps things crispy and a bit lighter.
Brie Phyllo Torte with Fresh Raspberries
- 2 tablespoons olive oil
- 5 - 7 sheets phyllo room temperature
- 7 - 8 ounce wheel of brie
- 1 tablespoon apricot jam or marmalade
- 1 pint fresh raspberries
- Preheat your oven to 375 degrees.
- Lightly grease a baking sheet with oil or line the sheet with parchment. Working quickly, layer the phyllo sheets, brushing each with a bit of olive oil and rotating each sheet a bit to form a circle. Place the unwrapped wheel of Brie in the center of the phyllo. Using your hands, scrunch the phyllo around the brie to form a crust. Keep it very free-form and messy. The messier, the prettier! Lightly dab the edges with any remaining olive oil. Spread the jam on top of the brie and place the baking sheet in the oven for 15 minutes.
- Remove from the oven and immediately place the raspberries on top. Serve with crackers, thin toasts or even just as is.
- If you’d like to warm this up a bit…let’s say your guests are running late or you’d like to prepare this in advance, go ahead and put the pre-baked torte, raspberries and all, into a preheated 375 degree oven for about five minutes. It will be perfectly crisp on the outside and soft and gooey on the inside!
- Try using other seasonal fruits with this recipe. Most fruits would work really well.
- Don’t let phyllo intimidate you! It’s easier to work with than you think! I’ve got tips that can help you be fearless!
This is a sponsored post written by me on behalf of Président Cheese. All opinions and text are one hundred percent my own.