Dirty Martini Brie Cake (Blue Cheese and Olives)
Serves 8
25 mins prep
60 mins Chill
0 mins total
This brie with blue cheese is stuffed with a savory whipped filling made with olives and chives, inspired by classic dirty martini flavors. It’s a cold appetizer with bold, salty contrast that can be prepped ahead.
Stuffed Olives
Toppings
Whipped Brie Base: Add the triple creme brie and cream cheese to a food processor and process until completely smooth, stopping to scrape down the sides as needed. The mixture should thick, whipped, and spreadable.
oz triple creme brie
oz cream cheese
Flavor the Filling: Transfer half of the whipped brie mixture to a bowl. Add 1 tbsp of the blue cheese, 1 tbsp of the chives, 1 tsp of the vodka (if using), and the chopped olives. Mix until fully combined.
tbsp blue cheese crumbles
tbsp chives
tsp vodka
tbsp Castelvetrano olives
Assemble and Chill: Using a sharp knife, slice the brie wheel horizontally to create a top and bottom. Spread the olive mixture evenly over the cut side of the bottom half, then place the top half back on, pressing gently to seal. Use an offset spatula or butter knife to clean and smooth the sides if needed. Transfer the stuffed brie to a parchment-lined surface and refrigerate for 30 minutes to allow it to firm up.
brie wheel
Prepare the Olive Garnish: In a small bowl, mix the remaining blue cheese, remaining vodka (if using), and 1 tbsp of the remaining whipped brie until smooth. Transfer to a piping bag or plastic bag with the tip snipped and pipe the mixture into the whole olives. Skewer the filled olives and set aside.
Castelvetrano olives
tbsp whipped brie
tbsp blue cheese crumbles
tbsp vodka
Frost and Finish: Spread the remaining whipped brie evenly over the top and sides. Sprinkle with the remaining chives to taste and arrange the olive skewers on top. Refrigerate uncovered for 30 minutes before serving or boxing to prevent condensation.
oz whipped brie
tbsp chives
Homemade Stuffed Olives
