Bottom of the Jar Pickled Vegetables & Brie

by Rachael Ray Show Staff 5:00 PM, September 24, 2007

Aired September 24, 2007

Serves 4 appetizer-size servings
1 round of brie, about 4 to 5 inches in diameter
Various bottoms of jars such as olives, pickled vegetables, capers, roasted red peppers, sweet or hot pepper rings
Slices of baguette or whole grain bread, whichever you prefer

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!