Tuesday, January 17, 2012

Brie with Ligurian Olive Paste

I can't think of a better combination than this olive paste and brie. This recipe makes extra paste, but it will keep for weeks in the fridge.

One year ago: Bolognese Risotto
Two years ago: Savoury French Toast

Brie with Ligurian Olive Paste (from The Cheesemonger's Kitchen)

225g Brie
225g taggiasca, nicoise or other black olives, pitted
2 tbsp capers, drained
2 garlic cloves, peeled
1/4 cup olive oil
zest of 1 lemon

1. In small frying pan, cook garlic with olive oil over medium heat, turning until garlic is golden.
2. Combine all paste ingredients in food processor and pulse until smooth.
3. Cut brie in half lengthwise. Spread 2 tbsp of olive paste evenly on bottom piece of brie and replace top piece. Serve.

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