Recipes

Olive Tapenade served with Baked Brie Cheese and Crostini

Olive Tapenade served with Baked Brie Cheese and Crostini

Olive Tapenade served with Baked Brie Cheese and Crostini Ingredients:
1 cup Kalamata olives - pitted
1 T capers - rinsed and drained
2 anchovy fillets in olive oil - drained
1 garlic cloves
1/4 cup fresh basil leaves
1/4 cup fresh Italian parsley leaves
1/4 cup extra virgin olive oil
1 T lemon juice
1 tsp. lemon zest
1/4 tsp chili flakes
6-8 oz. Brie cheese round - triple crème
18-20 crostini or fresh crusty bread - thinly sliced baguette brushed with olive oil and baked at 400 degrees for 8-10 minutes. Let cool.

Directions:
In Cuisinart put olives, capers, anchovies, garlic, herbs, lemon juice, zest and chili flakes. Pulse until desired chunkiness, should be well blended. Taste, may need to add more lemon juice.

Cut Brie cheese round in half and place on sheet pan lined with parchment
paper. Bake under broiler for 2-4 minutes until the top is golden.

Serve with olive tapenade and crusty bread or crostini. Serves 4-6.

Serve with:
Kunde Family Winery Chardonnay