Perfect for entertaining.
Recipe by Aqua Food and Catering
Photograph by Catharine Swayde Photography & Design
Grande Brie with lemon, olives and chorizo
- 250g pitted black olives
- 250g pitted green olives
- 2 whole heads garlic, peeled and halved horizontally
- 1 lemon, sliced
- 2 sprigs fresh rosemary
- 250ml (1 cup) olive oil
- 225g chorizo, sliced into discs
- 200g baby tomatoes
- 1 x large wheel Brie
- ciabatta, to serve
Preheat the oven to 180˚C. Place the pitted black- and green olives, garlic, lemon and fresh rosemary in a baking dish, pour over the olive oil and roast, 30 minutes.
Fry the sliced chorizo in a dry frying pan over medium heat until the slices start to crisp up. Add the baby tomatoes to the chorizo and continue to fry, a further 2 minutes.
Once the olive mixture comes out of the oven, add the chorizo-tomato mixture to the olive mixture.
Place the whole Brie in a frying pan or a dish that can be heated on stovetop. Cover with the olive-chorizo mixture. Heat it up over medium heat until the Brie starts to soften, 10 – 15 minutes.
Serve with ciabatta chunks.
More delicious recipes from Mark and Carmen’s wedding: