Brie with Mixed Olive Topping (tasty inspirations for spring from the Little Traveler’s international food courts)
32 ounce wheel of Brie (or you can use two smaller wheels)
1/2 jar 16 ounce Boscoli Italian Olive Salad*
3 T. Columela Extra Virgin Olive Oil*
2 T. Mas Portell Balsamic Vinegar*
1 large red onion, thinly sliced
6 leaves fresh basil, torn into small pieces
1/4 C. chopped fresh parsley
Urban Oven Olive Oil Crackers or Stonewall Kitchen Sea Salt Crackers*
*Available in our International Food Courts.
Place Brie on a serving platter and allow to come to room temperature, about one hour. In a sauté pan, heat the olive oil and sauté the red onions until they are cooked down and caramelized, stirring occasionally. This will take approximately 20 – 25 minutes. Add the Balsamic vinegar and stir to blend. Remove from the heat and add the Boscoli Italian Olive Salad, basil and parsley. Spread over the Brie Cheese and serve with crackers.
*Note: you can also prepare this on Fire and Flavor Cedar planks to lend a smoky flavor. Just soak the plank for one hour. Place the Brie on the plank and place in a medium hot grill for 5 minutes. Top with olive mixture and serve right off of the plank. (If you are preparing the cheese this way, do not allow the cheese to set out at room temperature for one hour. Place it on the plank directly from the refrigerator.)
