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Ingredients
- 1 whole garlic bulb
- 1 1/2 tsp plus 1 tbs olive oil
- 1 tsp rosemary
- 1 round loaf sourdough bread
- 1 round (8 oz) Brie or Camembert cheese
- 1 loaf (10 1/2 oz) French bread baguette, sliced and toasted.
- Red and green grapes
Preparation
Step 1
Remove papery out skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1 1/2 tsp oil;sprinkle with rosemary. wrap in heavy duty foil. Bake at 425° for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
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. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.