Baked brie topped with creamy roasted garlic,
tomatoes and pine nuts. Wonderful served with crisp crostini
and sweet apple slices.
Another delicious recipe from our Family-Favorite
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* and apple slices for accompaniment
- Garnish: Sprigs of fresh basil or rosemary,
green and black olives (optional)
- 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 to
45 minutes in preheated oven. Cool.
- 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
- 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 olives. Provide a spreading
Makes 24 appetizer servings.
*Toasted slices of good bread that have
been brushed with a little olive oil before toasting.
Cook's Note: If you can only find small,
4-ounce disks of brie, push 3 small wheels together.
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.
Nutritional Information Per Serving (1/24
of recipe; does not include accompaniments): 71.1 calories; 72%
calories from fat; 5.9g total fat; 14.2mg cholesterol; 98.6mg
sodium; 94.0mg potassium; 1.6g carbohydrates; 0.3g fiber; 0.1g
sugar; 1.3g net carbs; 3.5g protein.
Copyright Hope Pryor, please see Terms
of Use. Photograph, courtesy of Sue Ramaley, is the property