Olive-Brie Tapenade by Rachel

Description

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Ingredients

At a glance
Cheeses
Brie
Course
Appetizers
Soft-Ripened Cheeses
Occasions
Casual Party

* 6 large sun-dried tomato stuffed olives in olive oil, drained
* 4 oz brie, rind removed
* 1 tablespoon capers
* 1 clove garlic

Methods/steps

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.

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