Baked Brie with Roasted Garlic

Baked Brie with Roasted Garlic is your new favorite appetizer recipe! So garlicky and delicious, you'll have a hard time sharing. “The garlic is mellow and sweet in this recipe,” says Lara Pennell of Mauldin, South Carolina. “I never fail to get compliments when I serve this as a first course—even brie-haters are converted!”

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

35

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

PREP TIME

35

minutes

TOTAL TIME

80

minutes

SERVINGS

8

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    whole garlic bulb

  • 1-1/2

    teaspoons plus 1 tablespoon olive oil, divided

  • 1

    tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  • 1

    round loaf (1 pound) sourdough bread

  • 1

    round (8 ounces) Brie cheese

  • 1

    loaf (10-1/2 ounces) French bread baguette, sliced and toasted

  • Red and green grapes

Directions

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425°F for 30-35 minutes or until softened. Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. Cool garlic for 10-15 minutes. Reduce heat to 375°F. 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. Originally published as Baked Brie with Roasted Garlic in Taste of Home October/November 2007, p46

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