If you love tapenade, you will love this olive pate flavored with roasted garlic and Brie or Fontina cheese.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 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
Preparation:
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.
Yield: 1-1/2 cups
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.
Yield: 1-1/2 cups
