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Baked Brie with Roasted Garlic

 Baked Brie with Roasted Garlic
“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!”
8 ServingsPrep: 35 min. + cooling Bake: 45 min.


  • 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


  • 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.

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Baked Brie with Roasted Garlic (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer