How To Make Baked Brie with Olive Tapenade
Paired with crackers and bread, this baked brie topped with a bright rosemary-seasoned tapenade makes a delightful appetizer. Ready in 25 minutes!
Serves:
Ingredients
For the Tapenade:
- 3cupsCalifornia ripe olives,mix of black and green, drained
- 3tbspfresh flat leaf parsley
- 2tbspfresh rosemary
- 2tbspapple cider vinegar
- 1tbspolive oil
- 1clovegarlic
- ½tspsea salt
- ¼tspblack pepper
For Brie:
- 7ozwheel of brie
- 2tbspolive oil
- 1tbspfresh flat leaf parsley,chopped, for serving
- crackers,or toasted bread, for serving
Instructions
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Measure all of the ingredients for the tapenade into a food processor. Pulse until all ingredients are well combined but are still a bit chunky.
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Alternatively, chop the olives and herbs well and place them in a bowl along with the remaining ingredients.
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Preheat the oven to 350 degrees F. Place the wheel of brie in a baking dish and spoon the tapenade over the top. Drizzle 2 tablespoons of olive oil on top.
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Transfer the dish to the oven and bake for 15 minutes. The brie should feel soft when pressed and the olives should be warm. Be careful not to bake so long that the brie loses its shape and truly melts.
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Finish the baked brie with a sprinkle of fresh parsley and serve with preferred crackers or toasted bread.
Nutrition
- Calories: 188.37kcal
- Fat: 17.36g
- Saturated Fat: 5.75g
- Monounsaturated Fat: 9.67g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 3.69g
- Fiber: 1.77g
- Sugar: 0.15g
- Protein: 5.67g
- Cholesterol: 24.81mg
- Sodium: 528.01mg
- Calcium: 95.36mg
- Potassium: 60.58mg
- Iron: 1.98mg
- Vitamin A: 61.89µg
- Vitamin C: 3.19mg
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