Ingredients
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
7ozwheel of brie
2tbspolive oil
1tbspfresh flat leaf parsley,chopped, for serving
crackers,or toasted bread, for serving
Preparation
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.
Alternatively, chop the olives and herbs well and place them in a bowl along with the remaining ingredients.
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.
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.
Finish the baked brie with a sprinkle of fresh parsley and serve with preferred crackers or toasted bread.
