Baked Brie with Roasted Garlic
Total TimePrep: 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.
Sep 5, 2019
For my mom and I, brie with a fruit topping is pretty hard to beat. But this garlic version was so yummy and my mom absolutely raved when I brought this to their New Year's Eve party!
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!
Dec 23, 2012
Great, simple recipe. The garlic truly does mellow out and is not overpowering. I served it with tasted baguette slices.
Dec 17, 2011
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
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.
Jan 17, 2010
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 !
Sep 6, 2009
Fantastic! One of my favorite TOH recipes ever!
Aug 14, 2009
do you remove brie rind?
Nov 23, 2008
The recipe calls for both a round loaf to serve dip in and a baguette to toast that you serve along with dip