
Ingredients:
6 large sun-dried tomato stuffed olives in olive oil, drained
4 oz brie, rind removed
1 tablespoon capers
1 clove garlic
Directions:
Place the olives, garlic and capers in a blender or Vita-Mix. Plus once. Add the brie and pulse until a coarse mixture forms. Serve as a spread on sandwiches, bread or crackers.
Yield: about 1/2 cup
6 large sun-dried tomato stuffed olives in olive oil, drained
4 oz brie, rind removed
1 tablespoon capers
1 clove garlic
Directions:
Place the olives, garlic and capers in a blender or Vita-Mix. Plus once. Add the brie and pulse until a coarse mixture forms. Serve as a spread on sandwiches, bread or crackers.
Yield: about 1/2 cup
This is perfect timing! I have a 4 1/2 oz wheel of Danish Brie that I need to use. I can't wait to try this, so I'll now be stopping at the store for the olives today:) Thank you so much for this inspired idea!!
ReplyDeleteLooks like something great to serve at a dinner party. I could have made this for myself last night had I not polished off some brie I had in the fridge.
ReplyDeleteThat would be perfect with cocktails! Great idea.
ReplyDeleteMmmm, I love that combination and I too have leftover brie in my fridge. I wonder what would happen to the mixture if I heated it up in the oven a bit first? I'm thinking only good things can come from this! Thanks for the idea.
ReplyDelete