Roasted Garlic, Brie & Black Olive Pate

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.