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Baked Brie with Black Hojiblanca Olives, Cranberries, Figs and Hazelnuts

Yields1 Serving

Brie au four aux olives noires Hojiblanca, canneberges, figues, et noisettes

 1 400g wheel of Brie
 Your choice of sides (bread, crackers, apple wedges, etc.)
 ½ cup (125 ml) black Hojiblanca olives
 1 tbsp (15 ml) mustard seeds
 1 bay leaf
 ½ cup (125 ml) sugar
 ¼ cup (60 ml) champagne vinegar
 ¼ cup (60 ml) white wine
 2 tsp (10 ml) rosemary sprigs
 1 cup (250 ml) cranberries
 ½ cup (125 ml) roasted hazelnuts
 ½ cup (125 ml) fresh figs, quartered

In a small pot, heat mustard seeds, bay leaf, sugar, vinegar, white wine, and rosemary over medium-low heat. Bring to a boil, then add cranberries and cook for 10 minutes. Remove mixture from heat, add other ingredients and stir. Let cool.


Place brie wheel in ovenproof baking dish or plate and bake on middle rack for 12 to 16 minutes. Invite your friends and serve with garnish and crusty bread.

Buen apetito!