- 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.
- 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.
Note:
If you can only find small, 4-ounce disks of brie, push 3 small
wheels next to one another.
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.
