↞ recipe box start page
Category: on the sidelines
Prep Time: Cook Time: Total Time:
8 cloves of garlic, not peeled
1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes
1 cup oil-cured Mediterranean or Greek black olives, pitted
1/4 cup olive oil (do not substitute)
Italian bread or raw zucchini slices
Preheat oven to 350 degrees F. Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil, and let garlic cloves rest about 10 minutes until cool enough to handle. When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl. Set aside.
While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring until smooth.
Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds. Add melted cheese and pulse about 10 more seconds until combined.
Remove to serving dish and cover with plastic wrap touching the top of the spread. Refrigerate at least 2 hours. Before serving, let pate rest for 30 minutes at room temperature.
Serve as a spread with Italian bread, zucchini rounds, crackers, or other fresh vegetables.
view more member recipes
Brie - Black Olive Pate
view my recipes
print
save
Category: on the sidelines
Prep Time: Cook Time: Total Time:
8 cloves of garlic, not peeled
1/2 pound ripe Brie or Fontina cheese, cut in 1-inch cubes
1 cup oil-cured Mediterranean or Greek black olives, pitted
1/4 cup olive oil (do not substitute)
Italian bread or raw zucchini slices
Preheat oven to 350 degrees F. Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil, and let garlic cloves rest about 10 minutes until cool enough to handle. When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl. Set aside.
While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring until smooth.
Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds. Add melted cheese and pulse about 10 more seconds until combined.
Remove to serving dish and cover with plastic wrap touching the top of the spread. Refrigerate at least 2 hours. Before serving, let pate rest for 30 minutes at room temperature.
Serve as a spread with Italian bread, zucchini rounds, crackers, or other fresh vegetables.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Brie - Baked Brie- Brie
by kathiecooks
1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls 1 round or wedge of Brie cheese (do not remove rind) Raspberry Jam, or other sweet jam Brown sugar 1/4 cup
by kathiecooks
1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls 1 round or wedge of Brie cheese (do not remove rind) Raspberry Jam, or other sweet jam Brown sugar 1/4 cup
Artichoke & Black Olive Dip
by sgre52160
1 (7.5 oz) jar marinated artichoke hearts, drained and diced 1/2 cup EACH diced black ripe olives and plum tomatoes 1/4 cup shredded Asiago cheese 2 tbsp EACH sour cream and mayonnaise 1/2 tsp gar
by sgre52160
1 (7.5 oz) jar marinated artichoke hearts, drained and diced 1/2 cup EACH diced black ripe olives and plum tomatoes 1/4 cup shredded Asiago cheese 2 tbsp EACH sour cream and mayonnaise 1/2 tsp gar
Black Bean And Olive Salsa
by sgre52160
1 cup canned black beans, drained, rinsed and divided 1 (16 oz) jar chunky salsa 3/4 cup coarsely chopped pitted black olives 1/2 cup whole kernel corn 1 tbsp chopped fresh cilantro 2 cloves gar
by sgre52160
1 cup canned black beans, drained, rinsed and divided 1 (16 oz) jar chunky salsa 3/4 cup coarsely chopped pitted black olives 1/2 cup whole kernel corn 1 tbsp chopped fresh cilantro 2 cloves gar
Sliced Avocados With Black-olive Vinaigrette
by ICOOK2
1/4 cup extra-virgin olive oil 4 teaspoons sherry vinegar 2 tablespoons black olive paste 2 teaspoons very finely chopped red onion 2 teaspoons very finely chopped fresh basil Salt and fresh
by ICOOK2
1/4 cup extra-virgin olive oil 4 teaspoons sherry vinegar 2 tablespoons black olive paste 2 teaspoons very finely chopped red onion 2 teaspoons very finely chopped fresh basil Salt and fresh
view more member recipes
related CDKitchen recipes
Smoked Salmon Pate
Fruit Crisp Topped Brie Dip
Negroni
Shrimp And Brie Scrambled Eggs
Tuna Pate
Beef and Wild Mushroom Pate with Cognac Mustard Sauce
Baked Brie with Caramelized Onions
Brie Kisses
Brie with Smoked Salmon and Dill
Tomato Basil and Brie Spread