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Black Olive Pate

Black Olive Pate

There are so many ways to use this pate. Spread on slices of crusty French bread, or toast small slices of a baguette for a special appetizer. It can also be used to stuff meat entrees, twice baked potatoes and eggplant rollups. You might want to add caramelized onions or mushrooms for a tasty treat. We have also added capers and caper juice a few times. This is really good when served with beer or red wine. Serve with fresh vegetables if desired.

8 unpeeled cloves of garlic
1/2 pound ripe Brie cut in 1-inch cubes
1 cup oil-cured Mediterranean or Greek black olives, pitted
1/4 cup olive oil
1/2 tsp crushed Red Pepper Flakes
Italian bread

Directions:
1.    Preheat oven to 350º F
2.    Wrap unpeeled garlic cloves tightly in aluminum foil and bake 30 minutes
3.    Remove from oven, open foil, and let garlic cloves rest about 10 minutes until cool enough to handle
4.    When cool, pinch each clove from the root end and squeeze the garlic pulp into a small bowl
5.    Set aside
6.    While garlic cloves are cooling, melt Brie cheese in a double-boiler over simmering water, stirring until smooth
7.    Using a food processor or heavy-duty blender, puree olives, garlic, and olive oil about 15 seconds
8.    Add melted cheese and pulse about 10 more seconds until combined
9.    Remove to serving dish and cover with plastic wrap touching the top of the spread
10. Refrigerate 2-4 hours
11. Before serving, let pate rest for 30 minutes at room temperature
12. Serve as a spread with Italian bread

Serves: 6
Calories: 237
Cholesterol: 39mg
Sodium: 439mg
Potassium: 76mg
Carbohydrate: 3g