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Brie & Comte (copyright 2006, art of living, PrimaMedia,Inc.)

Posted in entertaining, recipes, and Uncategorized

? Today? I worked on perfecting ? two recipes for my ‘art of entertaining’ book that will be released later in the year. Here they are you can ? enjoy them now and don’t haveto wait for the book to be released. The second one? uss a wonderful regal type cheese called ‘comte’.?

? Torta? Salata con Brie

This makes a great antipasto!!


*A disc of puff pastry (big enough to cover bottom and sides of a pie pan about ¾”-1”? high)

*3/4 lb of brie

*1 fresh red pepper

*1 fresh yellow pepper

Olive oil

Pinch of salt



? Cover pie pan with puff pastry. Cut the brie into thin slices (do not eliminate the white skin). Lay brie slices on puff pastry. Was the peppers and cut into thin slices, place on top of the brie. Drizzle about a tablespoon of extra virgin olive oil on top, and sprinkle a pinch of salt.


Bake in preheated oven of 375 degrees for about 2 minutes.

Served best hot instead of warm.



Tortini ai Funghi

For 4 people:


2 scallions

¾ lb of? fresh mushrooms

2 tablespoons of? butter

Pinch of salt and black pepper

Pinch of freshly grated nutmeg

1 large strip of puff pastry or 4 small strips

2 eggs

4 ounces of comte

3 leeks chopped finely

1 tbsp butter


4 small ceramic? or glass baking or custard cups. Peel the scallions and chop finely. Wash carefully the mushrooms, clean and slice thinly.

Place 1 tbsp of butter in a sauté pan and sauté the scallions over medium heat for 5 minutes. Then place in mushrooms and let simmer till all liquid has been absorbed.

Place in a pinch of salt and pepper and let cool.






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Designed by Brian Hanshaw

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