Roasted Garlic, Brie & Black Olive Pate

1. 1

   Preheat oven to 350u00b0F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.

2. 2

   When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.

3. 3

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

4. 4

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

5. 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.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.