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!”
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
Reviews
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!
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!
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Great, simple recipe. The garlic truly does mellow out and is not overpowering. I served it with tasted baguette slices.
SO yummy!
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
This is a standby for holiday gatherings. It never fails to please. I serve it with sliced pears in addition to the bread.
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 !
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Fantastic! One of my favorite TOH recipes ever!