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 oven.
- Bake for 15 minutes. Remove
from the oven.
- Quickly heat the baguette
slices in oven until crisp.
- 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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