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Baked Brie with Roasted Garlic and Sun-Dried Tomatoes Recipe
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To make Baked Brie with Roasted Garlic and Sun-Dried Tomatoes you will need
Ingredients
| 1 | | Whole head garlic | | 1 | | Sprig fresh rosemary | | 1 | teaspoon | Olive oil | | 1 | | Round; (12-ounce) of brie cheese | | 3/4 | cups | Sun-dried tomatoes packed in oil; drained and cut into thin strips | | 1/3 | cups | Pine nuts | | 3 | tablespoons | Finely shredded fresh basil |
| | FOR SERVING | | | | | Crostini; (toasted slices of good bread that have been brushed with a little olive oil before toasting) or apple slices |
| | OPTIONAL GARNISH | | | | | Imported green and black olives |
| | GARNISH | | | | | Sprigs of fresh basil or rosemary |
Instructions
Advance preparation: Garlic can be roasted several days in advance and
stored, airtight, in the refrigerator. You can assemble the brie with the
garlic, tomatoes and pine nuts a day in advance and store, airtight, in the
refrigerator.
Preliminaries: Preheat oven to 375 degrees.
1. 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.
2. 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 degrees.
3. Bake brie until warm and softened, about 13-18 minutes. If topping is
getting too browned, cover loosely with aluminum foil during last portion
of baking.
4. 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
Enjoy your Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
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Sat 9 Aug 2008
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