Brie with roasted garlic

Yield: 16 Servings

Measure Ingredient
2 \N Whole garlic bulbs
¼ cup Olive oil
2 pounds Brie -- wheel
\N \N (four 4-1/2 oz tiny wheels)
\N \N Chill well
½ cup Olives (Greek, or ripe) --
\N \N Pitted and quartered
4 teaspoons Finely chopped fresh
\N \N Parsley
\N \N Apple -- wedges
\N \N Baguette slices

~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

Similar recipes