Baked Brie with Roasted Garlic and Sun-Dried Tomatoes
- 1 whole head garlic
- 1 sprig fresh rosemary
- 1 tsp olive oil
- 1 (12 oz.) 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 Tbsp 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.
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.
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.Servings: 6 to 8
Submitted by: Recipe Group Member
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