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Baked Brie with Roasted Garlic

Total Time

Prep: 35 min. + cooling Bake: 45 min.

Makes

8 servings

“The garlic is mellow and sweet in this recipe,” says Lara Pennell of Mauldin, South Carolina. “I never fail to get compliments when I serve this as a first course—even brie-haters are converted!”

Ingredients

  • 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 cheese
  • 1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
  • Red and green grapes

Directions

  1. 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° for 30-35 minutes or until softened.
  2. Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
  3. Cool garlic for 10-15 minutes. Reduce heat to 375°. 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 heavy-duty foil.
  4. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

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