Roasted Garlic, Brie & Black Olive Pate

Recipe by twissis
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 8
    garlic cloves (not peeled)
  • 12
    lb brie cheese (or Fontina cheese, cut in 1-in cubes)
  • 1
    cup black olives (Mediterranean or Greek, pitted)
  • 14
    cup olive oil (do not substitute)
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DIRECTIONS

  • Preheat oven to 350°F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
  • When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
  • While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
  • Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
  • Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
  • To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.
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