Bottom of the Jar Pickled Vegetables and Brie

Name: Bottom of the Jar Pickled Vegetables and Brie
Yield: 4 appetizer-size portions
Ingredients: 1 small round of Brie, 4 to 5 inches in diameter; Various bottoms of jars, such as olives, pickled vegetables, capers, roasted red peppers, sweet or hot pepper rings; Sliced baguette or whole-grain bread

December 9, 2011

Recipe information

Yield
4 appetizer-size portions

Ingredients

1 small round of Brie, 4 to 5 inches in diameter

Various bottoms of jars, such as olives, pickled vegetables, capers, roasted red peppers, sweet or hot pepper rings

Sliced baguette or whole-grain bread

Preparation

Cut the top rind off of the Brie. Place the cheese on a microwave-safe plate and microwave on high for about 1 minute. While the cheese is in the microwave, chop the bottom-of-the-jar item or items. Use up to 1/2 cup of any mix of pickled items. Remove the warm cheese from the microwave and top with the chopped vegetables. Spread on the bread and enjoy!

Rachael Ray's Look + Cook