Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
1 whole head garlic
1 sprig fresh rosemary
1 teaspoon olive oil
1 (12-ounce) round of brie cheese
3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
1/3 cup pine nuts
3 tablespoons finely shredded fresh basil
Crostini* or apple slices
Garnish: Sprigs of fresh basil or rosemary, imported green and black olives
Preheat oven to 375*F (190*C).
Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.
** NOTE, If you want to skip roasting the garlic, you can just purchase a jar of roasted garlic and it works just the same.
Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).
Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.
Yield: 24 servings.
*Toasted slices of good bread that have been brushed with a little olive oil before toasting.
Notes:
1. If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one
1 whole head garlic
1 sprig fresh rosemary
1 teaspoon olive oil
1 (12-ounce) round of brie cheese
3/4 cup sun-dried tomatoes packed in oil, drained and cut into thin strips
1/3 cup pine nuts
3 tablespoons finely shredded fresh basil
Crostini* or apple slices
Garnish: Sprigs of fresh basil or rosemary, imported green and black olives
Preheat oven to 375*F (190*C).
Cut off 1/4 inch of pointed end of head of garlic (save small pieces for another recipe). Place cut side up in a piece of aluminum foil. Place rosemary on top. Bring sides of foil up to make a deep bowl, but do not enclose garlic completely. Pour olive oil over top of garlic. Bake for 40-45 minutes in preheated oven. Cool.
** NOTE, If you want to skip roasting the garlic, you can just purchase a jar of roasted garlic and it works just the same.
Squeeze garlic so that the cloves pop out of their papery jackets. They should be creamy. Smash them and spread on top of brie (including some of the rosemary). Place brie in ovenproof dish. Top with tomatoes and pine nuts. Increase oven temperature to 400*F (205*C).
Bake brie until warm and softened, about 13 to 18 minutes. If topping is getting too browned, cover loosely with aluminum foil during last portion of baking.
Sprinkle slivers of fresh basil on top. Surround with crostini and/or apple slices. Garnish with sprigs of fresh herbs and, if using, drained imported olives. Provide a spreading knife.
Yield: 24 servings.
*Toasted slices of good bread that have been brushed with a little olive oil before toasting.
Notes:
1. If you can only find small, 4-ounce disks of brie, push 3 small wheels next to one
7 comments:
I love baked brie in any form...this looks delicious :)
Okay you know that looks really really really good! Can we say cheesssssse :)
Looks divine, Cydney! What better food to serve guests than Brie? Classy, classy!
I love Brie French cheeses are amazing, nice recipe
Your baked brie sounds great! Love the idea of putting rosemary in with the garlic while it roasts.
This looks so delish and very filling :)
I love baked brie and always looking for new ways to perk it up... love this idea.
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