Roasted Garlic Brie Black Olive Pate Food

4 INGREDIENT GARLIC BAKED BRIE (15 MINUTE APPETIZER!)

Steps:

• Preheat the oven to 375-degrees
• Remove the cheese from the box and unwrap the cheese to free it from just the plastic.
• Place the cheese back into its box.
• Score the top in a crosshatch pattern with a knife. Make sure you do not go all the way through to the bottom. This is done only to the top rind, Do NOT go all the way down to the bottom.
• Place the pieces of the garlic into the top of the cheese and sprinkle with the fresh thyme.
• Drizzle with the truffle oil and place onto a baking sheet.
• Place the baking sheet into the oven for 15 minutes or until beautifully gooey.
• Remove from the oven and allot it to sit for 2-3 minutes before serving with crostini.

OLIVE PATE

Steps:

• Chop garlic.
• Squeeze lemon.
• Add rest of ingredients.
• I use just a wee bit of anchovies.
• Process to desired consistancy.

BLACK OLIVE PATE

Steps:

• Preheat the oven to 300 degrees F.
• Spread the olives out on several thickness of paper toweling, top with several more thicknesses of paper toweling, then roll up tight, and set aside (this is to rid the olives of as much moisture as possible so that the pate won't be soupy).
• Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end into a gooseneck sealing in the garlic. Place in the oven and roast until the garlic is very tender, about 1 hour; remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by buzzing 15 seconds nonstop. Scrape down the sides of the blender or work bowl with a rubber spatula, buzz for another 15 seconds, then scoop all into a small bowl, and cover tightly. Store in a refrigerator until about 30 minutes before serving.
• Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.

ROASTED GARLIC, BRIE & BLACK OLIVE PATE

Steps:

• Preheat oven to 350°F 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.
• When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
• While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
• 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.
• Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
• 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.

BAKED GARLIC, BRIE, AND BREAD

Steps:

• Preheat oven to 350 degrees.
• Cut the tops off of the garlic, so that the cluster of cloves can be seen. Do not seperate cloves.
• Baste with oil and sprinkle lightly with Thyme.
• Place garlic on a medium piece of foil and then wrap foil around garlic, until it is complelety wrapped up in foil.
• Bake in oven for 1 hour to 1 hour and 15 mins. Allow to cool.
• Serve baked garlic with crusty French bread and Brie cheese.
• Squeeze garlic onto bread slices and alternate with slices of Brie on bread (you can also combine garlic and Brie slices, but it is quite rich).

ROASTED GARLIC PATE

Steps:

• Wrap each head of garlic in a double thickness of aluminum foil.
• Bake in the middle of a 300F oven until soft, about 40-45 minute Set aside until cool enough to handle, about 15 minutes. Remove foil and separate cloves from the heads of garlic.
• Pinch each clove to remove it from its skin and place in the bowl of a food processor. Add cheese and pepper. Process for 30 seconds.
• With machine running add olive oil until mixture has the texture of softly whipped potatoes.
• Serve with crackers or as a topping for baked potatoes (divine!) or fettucine or linguine.

BAKED BRIE WITH ROASTED GARLIC

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

BLACK OLIVE PATE(PORTUGUESE)

Steps:

• Preheat the oven to 300 degrees F.
• Spread the olives out on several thickness of paper towels, top with several more thicknesses of paper towels, then roll up tight, and set aside (to rid the olives of as much moisture as possible so that the pate won't be soupy).
• Slice off the top part of the head of garlic, exposing the cloves. Drizzle the head with olive oil. Wrap the whole head of garlic in a double thickness of aluminum foil, and then twist each loose end sealing in the garlic. Place in the oven and roast until the garlic is quite tender, about 1 hour. Remove from the oven and cool to room temperature. Take out all cloves of garlic and put into a blender or food processor fitted with a metal chopping blade; add the olives and pepper, and puree by processing 15 seconds. Scrape down the sides of the blender or work bowl with a rubber spatula, process for another 15 seconds, then scoop all into a small bowl. Cover tightly. Store in a refrigerator until about 30 minutes before serving.
• Mound into a small decorative bowl and serve as a cocktail spread on crisp crackers.