An elegant first course. Recipe by Chefs
Frank Randazzo and Andrea Curto-Randazzo.
Honey and Roasted
Garlic-Baked Brie with Baguettes
12 Brie wheels (4 to 6 ounces each)
24 garlic cloves, peeled and halved
8 1/2 cups honey
Salt, to taste
Freshly cracked pepper, to taste
3 French baguettes, cut in fourths
Preheat the oven to 350ºF (175ºC).
Place one Brie wheel on each of twelve
individual baking dishes. Place 4 garlic halves in each dish
around the cheese. Pour 3/4 cup of the honey over each Brie.
Season with salt and pepper, and place the baking dishes in the
Bake for 15 minutes. Remove from the oven.
Quickly heat the baguette slices in oven
Serve the Brie hot with one crispy baguette
quarter on the side.
Makes 12 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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