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This brie with blue cheese appetizer features a sliced brie wheel filled with a whipped brie and cream cheese mixture, chopped Castelvetrano olives, and fresh chives. It’s finished with more whipped brie and blue cheese-stuffed olives on top. This appetizer works well for entertaining or gifting.
If you are looking for the other one in the picture, here is the link to my Fig and Whipped Brie Cake.
I work with brie a lot, and there’s a reason. The taste is amazing, it looks beautiful, and there are so many things you can do with it. It’s one of those ingredients you can set out on its own and it’s great, or you can elevate it by baking it, whipping it, or combining it with other things. When I saw these gift boxes, it dawned on me what a fabulous gift a brie cake would be. It’s unique, absolutely gorgeous, and who wouldn’t want the gift of brie?
About The Taste
If you (or your lucky friend) always order your martini extra dirty, this one’s for you. The blue cheese brings that sharp, salty bite, the olives give it that briny martini moment, and the whipped brie keeps everything smooth and rich. It’s bold but balanced, creamy with just enough punch, and honestly hard to stop eating once you start. This is the kind of gift that feels very intentional – like you actually paid attention.
Table of Contents
Prep Your Stuffed Brie Appetizer
The Whipped Brie Base
Triple Creme Brie | Cream Cheese | Food Processor
Remove the rind and cut the triple creme brie into pieces while it is still cold, then add it to the food processor with the cream cheese. Working with cold brie prevents it from turning oily and helps it whip up thick and fluffy instead of loose. Process until completely smooth, stopping to scrape down the sides as needed. You are looking for a thick, whipped, spreadable texture with no lumps. Once smooth, divide the whipped brie between two bowls so each portion is ready for the next step.
The Olive and Blue Cheese Filling
Castelvetrano Olives | Blue Cheese | Chives | Vodka
Finely chop the olives and chives so they distribute evenly throughout the filling, setting aside the portion of the chives that will be used for topping. Then mix the rest of the chopped chives, chopped olives, blue cheese, and vodka to one of the whipped cheese bowls until fully incorporated.
The Brie Wheel
Brie Wheel | Sharp Knife | Parchment Paper
Slice the brie wheel horizontally in half to create a top and bottom. Make sure the brie is cold and take your time so the layers stay even and intact. Place both halves on parchment and have them ready to assemble.
The Stuffed Olive Garnish
Castelvetrano Olives | Blue Cheese | Whipped Brie | Vodka | Skewers
Mix the remaining whipped brie with blue cheese and vodka until smooth. Pipe or spoon the mixture into the whole olives, then skewer them. Refrigerate the stuffed olives so they hold their shape and are easy to place on top later.
The Prep-Ahead
Whipped Brie | Olive Filling | Stuffed Olives | Brie Wheel | Gift Boxes
The whipped brie base can be made up to two days ahead and kept covered in the fridge. The olive and blue cheese filling and the stuffed olives can both be prepared a day ahead and refrigerated so everything stays firm. The brie wheel can be sliced a few hours in advance if needed, but keep it chilled so the layers stay neat. For the cleanest finish, assemble and frost the brie the day of serving.
If you are gifting this brie cake, you can use your own gift box, or if you’re looking for the gift boxes I used, I found them on Amazon. Make sure you have those ordered and ready.
Stuffed Brie Appetizer Variations
Ingredient Swaps
- Triple creme brie: A standard brie works here if that’s what you can find. The texture will be slightly firmer and less lush, but it will still whip smoothly and hold its shape well.
- Cream cheese: Full-fat cream cheese is best, but mascarpone can be used for a softer, richer result. The whipped base will be looser, so keep everything well chilled during assembly.
- Castelvetrano olives: Cerignola olives are a good substitute if you want the same buttery, mild olive flavor. Avoid very sharp or cured olives, as they can overpower the flavors in this appetizer.
- Blue cheese: Gorgonzola dolce works nicely if you want something milder and creamier. Firmer blue cheeses will give more bite but won’t melt into the filling as smoothly.
- Vodka: For alcohol-free, omit the vodka. You’ll lose a bit of that dirty martini edge, but the appetizer will still be rich and savory.
- Chives: You can use finely sliced scallions in place of chives. Use only the green parts to keep the flavor clean and fresh.
- Brie with blue cheese Synonym: Brie blue cheese Supporting keyphrases and synonyms: Blue cheese brie – blue brie cheese Olive appetizer – olive-forward appetizer Stuffed brie – stuffed brie appetizer Martini appetizer – dirty martini appetizer
Similar Gift-able Brie Recipes
- Whipped Brie with Figs and Pistachios: If you want something that leans sweeter and more classic, the whipped brie with figs and pistachios is the move. It’s soft, creamy, and layered with fig jam and pistachios, then finished with honey and herbs. Familiar in the best way, really pretty, and very easy to serve with bread.
- Baked Brie with Fig Jam and Prosciutto: For a hotter, more savory direction, the baked brie with fig jam and prosciutto goes all in. The brie bakes until gooey, the prosciutto gets crisp, and everything comes together with a little heat and honey. This one feels bold and indulgent and definitely eats more like an appetizer than a gift.
- Fig and Brie Appetizer: This version is all about presentation and gifting. Instead of being served loose or baked, the brie is sliced, filled, frosted, and finished like a little cake, so it looks intentional the second you open the box. It’s still sweet-savory with fig, citrus, and pistachio, but the structured format makes it feel special and very gift-forward.
The Perfect Pairings
Dirty Blue Cheese Martini: A dirty blue cheese martini is the obvious move here. Cold, briny, and unapologetically savory, it mirrors the olive and blue cheese flavors in the appetizer and sharpens every bite. It keeps the whole situation feeling intentional and very chic, especially if you’re leaning into cocktail-hour energy.
Chateaubriand: Chateaubriand makes this feel like a full, restaurant-level menu without trying too hard. The beef is tender and rich, the béarnaise adds that buttery, herbaceous layer, and it all sits comfortably alongside the salty, creamy appetizer. This is one of those pairings that feels indulgent but still balanced.
Potato Puree: A silky potato purée brings in comfort without stealing the spotlight. Smooth, buttery, and familiar, it grounds the menu and gives everyone something cozy to scoop into. Bonus points because the same bread you’re serving with the appetizer can absolutely make its way here too.
Cherries Jubilee: Warm bourbon cherries with vanilla ice cream finish the menu on a high note. Rich, boozy, and glossy with brown sugar and orange, they echo the savory-salty notes earlier while bringing in something unmistakably dessert-y. The cold ice cream, hot cherries, and shaved dark chocolate make it feel indulgent without being heavy, which is exactly what you want after a brie-forward spread.
Brie with Blue Cheese FAQ
I found the gift boxes that I used for this on Amazon. They’re sturdy, the perfect size for gifting, and make the brie feel really intentional instead of last-minute.
It’s best served chilled or just slightly cool. Keeping it cold helps the whipped brie hold its shape and keeps the layers clean, especially if you’re slicing or gifting it.
Absolutely. The vodka adds that classic dirty martini edge, but the structure and flavor still work without it. You’ll just lose a bit of the briny bite that makes it feel extra martini-inspired.
Crisp bread, crackers, or crostini all work well here. Anything sturdy enough to scoop through the whipped brie without breaking is ideal.
Yes. The whipped brie base, olive and blue cheese filling, and stuffed olives can all be prepared a day or two ahead, cover and refrigerate. For the cleanest look and best texture, assemble and frost the brie the day you plan to serve it.
They are actually cocktail picks from Crate and Barrel. They are the perfect size.
Chef Nadia’s Tip
- Cold matters here. Working with chilled brie keeps the whipped base thick and clean instead of oily or loose. It’s one of those small things that makes the final result look polished without adding any extra work.
- This is one of those recipes where restraint pays off. The flavors are bold already, so you don’t need to keep adding more of everything. Let the brie stay creamy, let the olives be briny, and let the blue cheese do its thing. The balance is what makes it so good.
Brie with Blue Cheese and Olive Filling
Equipment
- Bowl
- Sharp knife
- Offset spatula, or butter knife
- piping bag, or plastic bag
- parchment paper
Ingredients
- 6 oz triple creme brie, rind removed
- 2 oz cream cheese, softened
- 1 tbsp blue cheese crumbles
- 1 tbsp chives, finely chopped
- 1 tsp vodka, optional
- 3 tbsp Castelvetrano olives, chopped
- 1 brie wheel
Stuffed Olives
- 10 Castelvetrano olives, whole, pitted
- 1 tbsp whipped brie
- 2 tbsp blue cheese crumbles
- 1 tbsp vodka, optional
Toppings
- 3 oz whipped brie, adjust to taste
- tbsp chives, chopped, adjust to taste
- Homemade Stuffed Olives
Instructions
- 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.6 oz triple creme brie, 2 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.1 tbsp blue cheese crumbles, 1 tbsp chives, 1 tsp vodka, 3 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.1 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.10 Castelvetrano olives, 1 tbsp whipped brie, 2 tbsp blue cheese crumbles, 1 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.3 oz whipped brie, tbsp chives, Homemade Stuffed Olives
Kitchen Cam
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
