Baked Brie with Olive Tapenade Recipe

Ingredients (14)

• 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