27 May

Olive Pate With Roasted Garlic & Brie or Fontina Cheese Flavouring


8 unpeeled cloves of garlic
1/2 pound of Brie or Fontina cheese, cut to cubes approximately 1 inch
1 cup of oil-cured and pitted Mediterranean or Greek black olives
1/4 cup of extra virgin olive oil
French bread


Heat the cooker oven to 350 degrees F. Using aluminium foil, wrap the unpeeled garlic cloves tightly. Place the cloves in the oven and bake for 30 minutes. Remove the cloves from the oven, open the surrounding foil from the cloves and let them rest for about 10 minutes until they are cool enough to handle comfortably.

When the garlic cloves are cool, pinch each clove from the root end to squeeze the garlic flesh into a small bowl, and set this aside.

While the garlic cloves are cooling, melt the Brie cheese in a double-boiler over simmering, but not boiling, water, continuously stirring until it becomes smooth.

Using a food processor puree the olives, the garlic, and the olive oil for about 15 seconds. Add the melted Brie cheese and pulse it for about 10 more seconds until it has all fully combined.

Put this mixture in a serving dish and cover it with a plastic wrap that touches the top of the mixture. You should place this in a refrigerater for about two hours. Allow the pate to rest for approximately 30 minutes in room temperature before it is served.

Serve the finished product as a spread with French bread, or with fresh vegetables.