Roasted Garlic, Brie & Black Olive Pate - cooking recipe

Ingredients

8 garlic cloves (not peeled)
1/2 lb brie cheese (or Fontina cheese, cut in 1-in cubes)
1 cup black olives (Mediterranean or Greek, pitted)
1/4 cup olive oil (do not substitute)

Preparation

Preheat oven to 350\u00b0F Wrap unpeeled garlic cloves tightly in aluminum foil. Bake 30 minutes. Remove from oven, open foil & let garlic cloves rest about 10 min till cool enough to handle.
When cool, pinch ea clove from the root end & squeeze the garlic pulp into a sml bowl. Set aside.
While garlic cloves are cooling, melt Brie or Fontina cheese in a double-boiler over simmering (not boiling) water, stirring till smooth.
Using a food proc or heavy-duty blender, puree olives, garlic & olive oil about 15 seconds. Add melted cheese & pulse about 10 more seconds till combined.
Place mixture in a bowl lined w/plastic wrap & cover w/plastic wrap touching the top of the spread. Refrigerate at least 2 hours.
To Serve - Turn out the pate on a serving platter & surround w/crusty bread, zucchini rounds & assorted crackers. Can also be plastic-wrapped in a log shape as desired.