Roasted Garlic, Brie & Black Olive Pate

"My source for this great recipe is Their intro was brief & to the point ... "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese. SPEC NOTE: Altho described only as a pate, an amazing feature of this recipe is its expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Carmelized onions &/or mushrooms make a good addition to it for certain uses. Your only limit is your imagination."
photo by a user photo by a user
Ready In:
6 1/4 cup servings


  • 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)


  • 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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  1. Sharon123
    A nice pate that I didn't even wait for it to cool completely, I just cooled it then dived in with tortilla chips. I will try this with baked potatoes next. Thanks!


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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