Show Subscription Form

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

Baked Brie with Roasted Garlic Recipe

Read Reviews
5 10
Publisher Photo
“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


  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

Reviews for Baked Brie with Roasted Garlic

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

Loading Image