Baked Brie with Roasted Garlic Recipe
Baked Brie with Roasted Garlic Recipe photo by Taste of Home

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!”
TOTAL TIME: Prep: 35 min. + cooling Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + cooling Bake: 45 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. 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.
  2. 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.
  3. 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.
  4. 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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Reviewed May. 9, 2013

"I've made this recipe probably 20 times - it's always a hit. It's simple and a crowd pleaser. My only suggestion is to make two because it goes fast!"

Reviewed Dec. 23, 2012

"Great, simple recipe. The garlic truly does mellow out and is not overpowering. I served it with tasted baguette slices."

Reviewed Dec. 17, 2011

"SO yummy!"

Reviewed Oct. 12, 2010

"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 Mar. 9, 2010

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

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