Description
A luscious, creamy baked brie topped with warm, marinated olives and drizzled with herb-infused oil, perfect for entertaining.
Ingredients
Scale
- 1 (8-ounce) wheel of Brie cheese
- 1/2 cup mixed olives (such as Kalamata, Castelvetrano, and Cerignola), pitted and roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 1 teaspoon fresh rosemary leaves, chopped
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon balsamic glaze (for drizzling, optional)
- Fresh baguette slices or crackers, for serving
Instructions
- Preheat oven to 350°F (175°C).
- Place the Brie wheel in a small baking dish or on a parchment-lined baking sheet.
- In a small skillet over medium heat, warm the olive oil. Add the garlic, rosemary, thyme, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant, then stir in the olives and cook for another 2 minutes.
- Spoon the warm olive mixture over the Brie, allowing some to fall onto the baking dish.
- Bake for 8–10 minutes, until the Brie is soft and slightly melted in the center.
- Remove from oven and let rest for 2 minutes. Drizzle with balsamic glaze if desired.
- Serve immediately with baguette slices or crackers.
Notes
You can use any combination of olives you like. If you prefer a milder flavor, skip the red pepper flakes. The herb-infused oil can be made a day ahead and stored at room temperature.
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 24g
- Carbohydrates: 12g
- Protein: 14g