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This Dirty Martini Brie Cake is for the person who shows up to the party and goes straight for the olive jar. A stuffed brie wheel filled with whipped triple cream brie, Castelvetrano olives, blue cheese, and a splash of vodka – then topped with blue cheese stuffed olive skewers. It’s a dirty martini in appetizer form, and it belongs on every cocktail hour spread that takes itself seriously.
Table of Contents
About the Taste
This is for the person who always orders their martini extra dirty. The whipped triple cream brie creates a rich, buttery base for that sharp blue cheese punch and the briny pop of Castelvetrano olives. It is a savory, boozy-inspired cloud that basically feels like a cocktail in cheese form. If you’re trying to think of a hosting gift to bring, something better than a standard bottle of wine, this is exactly what you need. Just tuck it into a cute gift box and get ready to make your friend’s day!
Prep the Ingredients
Cold Trimming: Keep the brie wheel in the fridge until you are ready to slice. Removing the rind while the cheese is cold is much easier and ensures the edges stay clean without wasting any of the creamy center. Do the same with the triple cream brie. Make sure you allow enough time for the triple cream and the cream cheese to come to room-temperature before adding them to the food processor if you want that fluffy texture.
Chop and Measure: Finely chop the olives and chives so they are ready to be folded into the filling. Measure out your vodka and olive brine for both the garnish and the whipped base.
Stuff the Olives: Mix the blue cheese and remaining whipped brie to fill your whole olives. Skewer them and keep them in the fridge so they stay firm and easy to place during final assembly.
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.
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How to Serve
Dirty Blue Cheese Martini: How could you not with this appetizer? A cold, briny, savory dirty blue cheese martini is the obvious move here.
Chateaubriand: Savory beef that has been slow-cooked so it’s tender. Served with a béarnaise sauce. This is great for a group because most of the work is done before anyone arrives and it feeds lot of people.
Potato Puree: A French potato purée is the side that you need to whip up the last of the sauce from your main.
Cherries Jubilee: Warm caramelized bourbon cherries with sauce served over cold, creamy ice cream and topped with chocolate shavings.
The Brie Cake Series
This is the only fully savory one in the series.
Curious what else is in the collection?
The Brie Cake Series has every version.
Appetizers
Whipped Truffle Brie Cake
Appetizers
Whipped Orange Fig Brie Cake
Dips and Butters
Brie Cake with Classic French Radish Butter
Appetizers
Whipped Bada Bing Cherry Brie Cake
Appetizers
Fig, Pistachio and Honey Brie Cake
Nadia’s Tips
- Whipping Temperature: While you trim the rind while the brie is cold, you must let the cheese reach room temperature before blending. Whipping cold brie breaks the emulsion and creates a greasy, oily texture. Room temperature cheese is the secret to getting that stable, velvety cloud.
- Make-Ahead: You can assemble and frost this cake up to two days in advance. Store it in an airtight container or a tightly wrapped gift box in the fridge. Just before serving, add your skewered olives and a final sprinkle of fresh chives.
- Keep it Uncovered: If you are boxing these up, keep the lid open in the fridge for the first 30 minutes. This prevents moisture from building up inside, which keeps the frosting looking professional and prevents the brie from “sweating.”
Frequently Asked Questions
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. You can assemble the entire brie cake minus the toppings, wrap it tightly, and refrigerated until you’re ready to serve. When you are ready to serve, whip up the rest of the brie again to refresh it and add it along with the other toppings right before serving.
They are actually cocktail picks from Crate and Barrel. They are the perfect size.
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.
