Brie with roasted garlic
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole garlic bulbs | |
| ¼ | cup | Olive oil |
| 2 | pounds | Brie -- wheel |
| (four 4-1/2 oz tiny wheels) | ||
| Chill well | ||
| ½ | cup | Olives (Greek, or ripe) -- |
| Pitted and quartered | ||
| 4 | teaspoons | Finely chopped fresh |
| Parsley | ||
| Apple -- wedges | ||
| Baguette slices | ||
Directions
~Place whole heads of garlic in a heavy saucepan with olive or cooking oil. Cook and stir over medium heat for 5 minutes. Cover and reduce heat to medium-low for 15 minutes or till garlic is soft.
Remove heads of garlic from oil; drain on paper towels; cool.
~ To assemble Brie, carefully slice the thin rind off one of the flat sides of the Brie wheel(s). Place on a baking sheet, cut side up.
Divide heads of garlic into cloves and peel. With a small, sharp knife, slice cloves diagonally, being careful not to completely sever each slice. Gently press garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel(s)*. ~ Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm and slightly softened. Sprinkle warm Brie with parsley.
Carefully transfer to a plate and serve with apple wedges or bread.
Makes 16 servings.
* To make ahead: At this point, you can wrap the Brie whell(s) in plastic wrap and chill for up to 3 days. Before serving, heat through as directed.
Recipe By : BHG Oct 1991 / Wine Country Recipes