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Ingredients

  • 1 pound, cornucopia or farfalle (bow tie) pasta - cooked al dente
  • 1 pound, brie
  • 2 cups, mini Heirloom tomatoes - whole, halved & squashed
  • 1/2 cup, fresh basil - shredded
  • 1/2 cup, Epicurean Garlic Extra Virgin Olive Oil
  • 1 dash, red pepper flakes
  • salt and pepper - to taste
  • gorgonzola cheese - (optional)
  • walnuts - coarsely chopped and toasted (optional)

Method

  1. Coat large glass or ceramic bowl with Epicurean Garlic Extra Virgin Olive Oil
  2. Break brie, including rind, into bowl
  3. Add tomatoes (depending on size of each tomato, add whole, halved on squished)
  4. Add basil and red pepper flakes (Reserve some basil for garnish)
  5. Let sit for at least one hour before using to allow flavors to meld
  6. When ready to eat, cook the pasta and drain well. Immediately toss with the cheese mixture, salt and pepper to taste, serve
  7. Garnish with reserved basil
  8. Gorgonzola cheese and toasted walnuts may also be added if desired
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm