Ingredients:
6 large sun-dried tomato stuffed olives in olive oil, drained
4 oz brie, rind removed
1 tablespoon capers
1 clove garlic
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
My thoughts:
Traditionally tapenade is made with black olives and well, without cheese but who says it has to stay that way? I had a little wheel of Ile de France brie which while perfectly creamy and tasty, like all brie doesn’t exactly have a robust flavor. When paired with the olives however, the brie takes on new life. It not only starts to absorb the flavors of the olives and capers, it provides the perfect creamy counterpoint to the sun-dried tomato/olive textures.
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!!
Looks 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.
That would be perfect with cocktails! Great idea.
Mmmm, 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.