Grande Brie with lemon, olives and chorizo

September 15, 2017
Grande Brie with lemon, olives and chorizo

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

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