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Baked Brie with Roasted Garlic Recipe

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“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!”

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Baked Brie with Roasted Garlic Recipe

Prep: 35 min. + cooling Bake: 45 min.

Yield: 8 Servings

35 45 80

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° 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°. 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. Yield: 8 servings.

Originally published as Baked Brie with Roasted Garlic in Taste of Home October/November 2007, p46

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Baked Brie with Roasted Garlic (9)

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Baked Brie with Roasted Garlic

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Reviewed on Dec. 17, 2011 by sutley

SO yummy!

Reviewed on Oct. 12, 2010 by Lara P

For Clarification, The picture shows the round loaf with sliced bread chunks. That's how I do it. But you can hollow out any loaf and make this recipe. I have even made it in crusty rolls and had each person have their own "bowl" to eat. I do not remove the rind because a lot of cheese would be wasted. If you have a particularly moldy brie, it is probably older and will have a stronger flavor. If you do not care for that strong brie flavor, I recommend a different brand of brie rather than trying to cut off the rind and have any cheese left. When this dish is served hot from the oven it has a fondue consistency that is wonderful. The rind tends to melt to the bread and is eaten when the bread bowl is consumed. I hope all that helps. Thanks for the fine reviews. Lara

Reviewed on Mar. 09, 2010 by Emproper

This is a standby for holiday gatherings. It never fails to please. I serve it with sliced pears in addition to the bread.

Reviewed on Jan. 17, 2010 by TNeifert

I love Brie and when you put it with garlic and the bread bowl and bake it - it comes out delicious. Served it Christmas eve and it was the favorite appetizer !