Roasted Garlic, Brie & Black Olive Pate

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Found at homecooking.aboutdotcom with an intro brief & to the point - "If you love tapenade, you will love this olive pate flavored w/roasted garlic & Brie or Fontina cheese." ... NOTE: Although described as a pate, this recipe has expanded uses. I have used this full of flavor mixture to stuff meat entrees, eggplant rollups & twice baked potatoes. Caramelized onions or mushrooms make good additions to it for certain uses. Your only limit is your imagination. Enjoy!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (69.5 g)
  • Calories 203.9
  • Total Fat - 16 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 21.2 mg
  • Sodium - 275.3 mg
  • Total Carbohydrate - 4.9 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.3 g
  • Protein - 10.8 g
  • Calcium - 359.7 mg
  • Iron - 0.5 mg
  • Vitamin C - 35 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350F. Wrap unpeeled garlic cloves tightly in foil & bake 30 min. Remove from oven, open foil & let garlic cloves rest about 10 min until cool enough to handle.

Step 2

When cool, pinch each clove from the root end, squeeze the garlic pulp into a small bowl & set aside.

Step 3

While garlic cloves cool, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water (stirring until smooth).

Step 4

Using a food processor or heavy-duty blender, puree olives, garlic & olive oil for about 15 seconds. Add melted cheese & pulse about 10 more seconds until well-combined.

Step 5

Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.

Step 6

To Serve: Turn out the pate onto a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.

Tips & Variations


  • Double boiler to melt cheese
  • Aluminum foil & plastic wrap

Related

artandkitchen

Super easy, delicious and quick recipe, can be adapted to the ingredients on hand. Instead of melting it in a double boiler, I simply melted the cheese in the micro wave. Served as 3 single portions with aragula and fried mushrooms. My cheese needed little salt, some pepper over the pate went very well with it.

review by:
(2 Mar 2015)