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Brie with Mixed Vegetable Antipasto

6 appetizer-sized servings


No Added Sugars

Nutritional Facts Per Serving

7.8 g
5 g
1.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 193
  • Fat 16.2 g
    • Saturated   6.8 g
    • + Trans 
  • Cholesterol 34 mg
  • Sodium   320 mg
  • Carbohydrate 5 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 7.8 g
    • Vitamin A 11 %
    • Vitamin C 38 %
    • Calcium 8 %
    • Iron 5 %


  1. Place oil in a medium-sized pot and set over medium heat. Add zucchini, onion, bell pepper and garlic and cook 3 to 4 minutes. Mix in tomatoes and cook 4 to 5 minutes more, or until tomatoes start to soften.
  2. Remove from heat and mix in pesto, olives, salt and pepper. Cool to room temperature and then refrigerate until ready to serve (antipasto can be made a day in advance). When ready to serve, set a bowl of the antipasto on a board with the cheese and sliced baguette.

Note: Diced in this recipe means to cut into 1/8" to 1/4" cubes.

Serving Suggestions

Create a Mediterranean-style meal by serving the cheese and antipasto as an appetizer, followed by one of the main course dishes found in our website recipe collection, such as Baked Halibut on Mediterranean-style Pan-fried Potatoes, Clam, Tomato and Italian Sausage Stew, or Mediterranean-style Roast Chicken.

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