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October 14, 2007
This recipe comes from Taste of Home's October/November issue. The garlic promises to be mellow and sweet and people who don't like brie (why I don't know) are converted, promises Lara Pennell, creator of the recipe. The prep work is about 35 minutes and baking is for 45 minutes so you still have time before today's big game at 4:15 p.m.
Baked Brie with Roasted Garlic
1 whole garlic bulb
1 1/2 teaspoons plus 1 tablespoon olive oil divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie or Camembert cheese
1 loaf (10 1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes
Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1 1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425 degrees for 30 to 35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10 to 15 minutes. Reduce heat to 375 degrees. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in a heavy-duty foil. Bake for 45 to 40 minutes or until cheese is melted. Serve with toasted baguette, grapes, and reserved bread cubes.
Serves 8.
Posted by Gail Ciampa 
at 9:00 AM to Dips & Salsa
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