Rosemary and Black Pepper–Marinated Brie

Luscious Brie cheese is steeped in fragrant garlic and aromatic, rosemary-infused olive oil.

Rosemary and Black PepperMarinated Brie

Prep Time: 3 days, 1 hr Cook Time: 4 mins Yield: 20 to 30 pieces Serving Size: 2 to 3 pieces

Ingredients

1 cup extra-virgin olive oil 3 garlic cloves, sliced 1 tsp. whole black peppercorns 2 sprigs fresh rosemary 8 oz. (225g) double- or triplecream Brie, chilled 1 Heat a small saucepan over medium heat. Add extra-virgin olive oil and garlic and cook for 3 to 4 minutes, or until garlic is fragrant and just beginning to color. Remove from heat. Add black peppercorns and rosemary and let stand for 1 hour, or until completely cool.

2Meanwhile, cut Brie (rind included) into small bite-size pieces. Place pieces in a 1-quart (1l) Mason jar with a tight-fitting lid. Keep refrigerated until oil cools.

3Pour cooled oil, garlic, black peppercorns, and rosemary over Brie. Add additional olive oil, if needed, to cover Brie completely.

4Refrigerate for 1 to 3 days. Flavors will increase the longer Brie marinates. Serve chilled.

Nutrition per Serving

Fat 96% Protein 4% Net Carb 0% Ratio 10.3:1

Calories 291 Fat 31g Protein 3g Total Carbohydrate 0g Dietary Fiber 0g Net Carbohydrate 0g Variation: To make Lemon Thyme–Marinated Brie, replace black peppercorns and rosemary with 1 teaspoon grated fresh lemon zest, 1⁄4 teaspoon crushed red pepper flakes, and 6 fresh thyme sprigs.

Double- and triple-cream Brie have added cream versus normal Brie, so they contain a higher percentage of butterfat.