Warm, gooey baked brie with a simple olive tapenade made with California ripe olives makes a stunning party appetizer!
With the holidays fast approaching, it’s great to have some easy and impressive appetizers in your repertoire. Baked Brie is the ideal choice for a quick, delicious snack that you can put together at the last minute – in case unexpected guests arrive!
What really makes this appetizer stand out is the olive tapenade. Between ripe California olives and a few simple ingredients, you have the perfect topping for Brie! The slightly herbaceous/salty flavor of the olives pairs perfectly with the grassy flavor of the brie. Trust us, this doesn’t last long on the buffet table.
Since this baked brie takes a little longer than traditional baked brie recipes, we recommend starting the recipe about 20 minutes before your guests arrive – then you can greet them at the door with a warm bite to get the party started!
Serve this eye-popping appetizer with your favorite crackers or sliced and toasted baguette and head out to enjoy the party yourself!
Baked Brie with Olive Tapenade
ingredients
- For the tapenade:
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3 cups ripe California olives, mix black and green, drained
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3 tablespoons fresh flat-leaf parsley
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2 tablespoons fresh rosemary
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2 tablespoons apple cider vinegar
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1 tablespoon olive oil
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1 clove of garlic
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
- For the brie:
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1 (7-ounce) loaf of brie
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2 tablespoons olive oil
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1 tablespoon chopped fresh flat-leaf parsley, to serve
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Crackers or toasted bread to serve
method
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Make the tapenade:
Measure all of the ingredients for the tapenade into a food processor. Pulse until all the ingredients are well combined but still a bit chunky. Alternatively, if you don’t have a food processor, chop the olives and herbs well and place in a bowl along with the remaining ingredients.
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Bake brie:
Preheat your oven to 350 ̊F. Place the brie wheel in a casserole dish and spoon the tapenade over it. Drizzle over two tablespoons of olive oil. Place the dish in the oven and bake for 15 minutes. The brie should feel soft when pressed and the olives should be warm. Be careful not to bake so long that the brie loses its shape and really melts.
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Top up the brie and serve:
Finish off the baked brie with a sprinkling of fresh parsley and serve with your favorite crackers or toasted bread.
