Apricot and Pistachio Triple Cream Cheese Torte
A stunning way to serve cheese for a picnic or party.
|Preparation Time:||10 minutes|
|Cooking time:||10 minutes|
- 175g-200g piece Triple Cream Brie
- 1/2 cup diced dried apricots
- 1 tablespoon Cointreau or brandy
- 1 tablespoon honey
- 1 tablespoon water
- sea salt, to taste
- 2 tablespoons chopped pistachios
- extra honey, for drizzling
- sliced baguette, for serving
Remove Triple Cream Brie from refrigerator one hour before serving. Combine dried apricots, Cointreau, honey and water in a saucepan and bring to the boil. Simmer, stirring occasionally, for 5 minutes until thick and season with a little salt. Allow to cool. Just before serving, cut Brie horizontally in half, spread with half the apricot mixture and sprinkle with half the pistachio nuts before sandwiching back together. Top with remaining apricots and pistachios. Drizzle with a little honey and serve with sliced baguette.
This makes a great picnic dish. Just pack the cheese, apricots, pistachios and baguette separately and assemble just before serving.