6 large sun-dried tomato stuffed olives in olive oil, drained
4 oz brie, rind removed
1 tablespoon capers
1 clove garlic
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
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.