Grande Brie with lemon, olives and chorizo

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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