This is a perfect recipe for a lazy summer evening in the garden. It is taken from the book “Oui, Chef” by Michaela Peters, published by Gräfe and Unzer, 2007.
Be prepared: You’ll need to make this 2-3 days in advance to let the flavours develop.
Ingredients to serve four people:
60g black olives, without stones
60g green olives, without stones
150g young goat’s cheese
2-3 tbsp olive oil (or the oil from the olives)
salt, freshly ground black pepper
1/2 Brie de Meaux (approx. 400g) or Camembert (author also suggests Coulommiers or Fougeru)
1. Chop the olives finely.
2. Add goat’s cheese to TMX with the olive oil and stir until well mixed. Add olives and stir to mix on REVERSE. Add salt and pepper to taste.
3. Slice through the Brie lengthways. Lift off the top and spread the goat’s cheese mix over the bottom layer of cheese. Replace the top of the cheese and press down gently. Wrap the Brie in clingfilm and leave for 2-3 days in the fridge.
4. Unpack the cheese at least one hour before serving and allow to come up to room temperature. Serve with fresh baguette.