Olive-Brie Tapenade by Rachel

Olive Brie Tapenade
6 large sun-dried tomato stuffed olives in olive oil, drained
4 oz brie, rind removed
1 tablespoon capers
1 clove garlicDirections:
Place the olives, garlic and capers in a blender. Plus once. Add the brie and pulse until a coarse mixture forms. Serve as a spread on sandwiches, bread or crackers.
Yield: about 1/2 cup 12 Points

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