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Super appetizers

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Tim Griffin, culinary director for Brick House, joined us in the Good Day kitchen to show us some fancy appetizers for the big game.

Recipe: Baked Sausage and Brie Stuffed Olives


  • 24 each - Olives, Large Queen
  • 1 each -Italian Sausage Link, Cooked
  • 12 ounces - Brie Cheese
  • 1 cup - Shredded Parmesan Cheese
  • 2 cups – Panko Bread Crumbs
  • ½ teaspoon – Kosher salt
  • ½ teaspoon ground black pepper
  • 1 cup – All Purpose Flour
  • 2 each – Large eggs


  1. Preheat the oven to 350 F°
  2. Cut the sausage in half lengthwise, cut each half into ¼" wide half moons.
  3. Cut the brie into ¼" wide pieces, about the same size as the sausage pieces.
  4. With a small sharp knife, cut each olive halfway through, from end to end.
  5. Put a piece of brie and pieces of sausage together and stuff it into the opening of each olive. Close the olive as much as possible. It is okay to have some of the stuffing coming out.
  6. Mix the panko, parmesan, salt and flour in a medium sized mixing bowl.
  7. Crack the eggs into another bowl and whisk thoroughly.
  8. Place the flour in another bowl.
  9. Place all of the olives in the flour and move them around until they are all completely and evenly covered with the flour.
  10. Remove the olives from the flour, shake off any excess flour.  Place the olives in the egg wash and move them around until evenly coated.
  11. Remove the olives from the egg wash and coat them evenly in the panko mixture.
  12. Place the olives on a sheet pan.
  13. Place the pan in the oven and cook for about 10 minutes or until the breading is golden brown.
  14. Remove the olives and serve.
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