Baked Brie with Olive Tapenade
Ingredients
- For the tapenade:
- 3 cups California ripe olives, mix of black and green, drained
- 3 tablespoons fresh flat leaf parsley
- 2 tablespoons fresh rosemary
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 clove garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- For the brie:
- 1 (7-ounce) wheel of brie
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh flat leaf parsley, for serving
- Crackers or toasted bread, for serving
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