• Perfect for entertaining.

    Recipe by Aqua Food and Catering

    Photograph by Catharine Swayde Photography & Design

    Grande Brie with lemon, olives and chorizo

    Serves: 10 - 12
    Cooking Time: 45 mins


    • 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:

    Mussel and saffron soup

    Venison ragout with fresh pappardelle

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com