Baked Brie with Roasted Garlic

Total Time Prep: 35 min. + cooling Bake: 45 min.
Yield 8 servings
Test Kitchen Approved
“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

Directions

  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.
“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!”
Recipe Creator

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