RECIPE

Bottom-of-the-Jar Pickled Vegetables and Brie

Ingredients

  • 1 round Brie cheese, about 4-5 inches in diameter
  • Various bottoms of jars, such as olives, pickled vegetables, capers, roasted red peppers and sweet or hot pepper rings
  • Slices of baguette or whole grain bread, whichever you prefer

Preparation

Cut the top rind off of the Brie. Place on a microwave-safe plate and microwave on high for about 1 minute.

While the cheese is in the microwave, take all of the pickled and/or jarred vegetables from the bottom of the jars that you have and roughly chop them up – you want about 1 cup total of chopped goodness.

Remove the cheese from the microwave and top the slightly melted cheese with the chopped vegetables. Spread on the bread and enjoy!

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