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Brie stuffed with Olive and Sun-dried Tomato Tapenade

8 appetizer servings


No Added Sugars Vegetarian

Nutritional Facts Per Serving

6.1 g
2.7 g
1.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 181
  • Fat 17 g
    • Saturated   5.6 g
    • + Trans 
  • Cholesterol 26 mg
  • Sodium   781 mg
  • Carbohydrate 2.7 g
    • Fibre   1.1 g
    • Sugars  
  • Protein 6.1 g
    • Vitamin A 5 %
    • Vitamin C 7 %
    • Calcium 6 %
    • Iron 4 %


Blend all ingredients, except cheese and garnish, in a food processor. Cut the Brie in half horizontally. Place the bottom half, cut side up, on a plate. Spread with olive mixture (tapenade), saving a spoonful to garnish the top. Set on top half of cheese.

Refrigerate until ready to serve. When ready to serve, warm at room temperature 30 minutes. Garnish top with the spoonful of tapenade and basil or oregano sprig. Serve with sliced baguette or crackers.

Serving Suggestions

Serve this appetizer with homemade croutons. To make them, lightly brush thin slices of baguette with olive oil and place them on a parchment paper-lined baking sheet. Bake them at 375 degrees F for 6-8 minutes, or until lightly toasted. Cool to room temperature and then store in a tight-sealing jar or bag until ready to serve. Can be made several days in advance of serving.

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