Roasted Garlic, Brie & Black Olive Pate
Recipe: #16762
January 15, 2015
Categories: Spreads, Cheese, Appetizers, Mediterranean, 5 Ingredients Or Less, Christmas, New Years, Gluten-Free Low Carbohydrate, No Eggs, Vegetarian, Oil, Kosher Dairy, more
"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!"
Ingredients
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 by Step Method
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
- Double boiler to melt cheese
- Aluminum foil & plastic wrap